Grate the zucchini into a colander and sprinkle with salt. Place the
colander over a pan to collect the juices and let sit for 30 to
60 minutes. After this period, squeeze zucchini over the colander to
get the last of the juice.
Heat some butter, olive oil, or peanut oil in a frying pan and saute
the zucchini and garlic for 2 to 3 minutes. Meanwhile, heat zucchini
juices to near boiling point.
Make a well in the center of the zucchini and heat the butter/crisco
for a few seconds, the add flour to the well. Stir the flour and
butter/crisco together. After 1 minute, add the hot zucchini juices
and stir for 30 seconds to get a thick sauce.
Mix it all together and add pepper and cheese (if desired).
