I saw an episode of The French Chef with Julia Child recently, and she divulged a recipe for this dish. I don’t know what she called it, but Peggy actually liked it (surprise!), so that’s what we named it.
I don’t measure so much for this dish. I scale it according to the number of people, and season to taste. That being said, here’s a “recipe” for two people. That’s what I cook any more, so that’s the scale of my recipes.
1 T butter
1 T chopped onion
1 T flour
2 T cream
Salt & Pepper to taste
1/8 t nutmeg
Grate the zucchini. Lightly salt the zucchini (use great discretion) and drain in a colander. Reserve the liquid.
Melt the butter in a skillet. Add the drained zucchini and onion, and saute.
When the zucchini is nearly done, mix in the flour and reserved liquid, add the cream and nutmeg, and complete seasoning with pepper and maybe just a bit more salt.
Makes ~ 1.5 cups, serves 2 generously