• Prep Time:
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  • Serves: 1 Servings

Lacto: Zuccini in Mock Cream Sauce

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 6 sm Zuccini
  • 2 Cloves Garlic, finely minced
  • 1 tb Butter
  • 1 tb Flour
  • Salt, Pepper
  • Grated Asiago or Romano
  • -cheese (optional)


Grate the zuccini into a calendar (sp), and sprinkle with salt. Place the
calendar over a pan, to collect the zuccini juices, and let sit for 30-60
minutes. After this period, squeeze the zuccini over the calendar,
reserving all juices that drip out.

Heat some butter, olive oil, or peanut oil in a frying pan, and saute the
zuccini and garlic for 2-3 minutes. While this is occuring, take the
zuccini juices, and heat to near the boiling point (this step is critical,
if the juices are not hot, this will not work).

Make a well in the center of the zuccini, and heat the butter/crisco for a
few seconds, then add the flour to the well, and stir the flour and
butter/crisco together. After 1 more minute, add the hot zuccini juices,
and stir for 30 seconds - you will get a thick sauce.

Mix everything together now, and add pepper, and the optional cheese, if

This recipe is actually quick and easy, and absolutely delicious. I love
rich french cooking, and this tastes like the zuccini is in a rich cream
sauce, without a drop of cream (or butter, if I use crisco)

This recipe comes from Greg Pongracz.

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