Zuccini in Mock Cream Sauce Recipe

Ingredients:

6 small Zuccinis
2 Garlic cloves, finely minced
1 tablespoon Butter
1 tablespoon Flour
Grated Asiago or Romano cheese
Salt and Pepper to taste

Grate the zuccini into a colander, and sprinkle with salt. Place the colander over a pan to collect the zuccini juices, and let sit for 30-60 minutes.
Squeeze the zuccini over the colander, keeping all the juices that drip out.
Heat some butter or olive 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 for a few seconds, then add the flour to the well, and stir the flour and butter/olive oil together. After one minute, add the hot zuccini juices, and stir for 30 seconds – you will get a thick sauce. Mix everything together, and add pepper, and the optional cheese, if desired.