Try this Lacto- Zuccini in Mock Cream Sauce recipe, or contribute your own.
Suggest a better descriptionGrate 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) This recipe comes from Greg Pongracz.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 145 | ||
Calories from Fat: 105 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 238mg | 8 % | |
Potassium 37.5mg | 1 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 8.8g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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