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 desired.
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)
