| rdfs:comment | - Zucchini in Mock Cream Sauce 4-6 small zucchini 1-2 cloves garlic, finely minced 1 Tsp butter 1 Tsp flour salt, pepper grated Asiago or Romano cheese (optional) Grate the zucchini into a colander and sprinkle with salt. Place the colander over a pan, to collect the zucchini juices, and let sit for 30-60 minutes. After this period, squeeze the zucchini over the colander, reserving all juices that drip out. Mix everything together, and add pepper, and the optional cheese, if desired.
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| abstract | - Zucchini in Mock Cream Sauce 4-6 small zucchini 1-2 cloves garlic, finely minced 1 Tsp butter 1 Tsp flour salt, pepper grated Asiago or Romano cheese (optional) Grate the zucchini into a colander and sprinkle with salt. Place the colander over a pan, to collect the zucchini juices, and let sit for 30-60 minutes. After this period, squeeze the zucchini over the colander, reserving all juices that drip out. Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zucchini and garlic for 2-3 minutes. While this is occurring, take the zucchini juices, and heat to near the boiling point. Make a well in the center of the zucchini, and heat the butter for a few seconds, then add the flour to the well, and stir the flour and butter together. After 1 more minute, add the hot zucchini juices, and stir for 30 seconds - you will get a thick sauce. Mix everything together, and add pepper, and the optional cheese, if desired.
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