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Add a photoServings: 1
Ingredients
- 4 lrg Garlic cloves
- 1 med Zucchini
- 3/4 c. Packed fresh basil leaves
- 1/4 c. Packed fresh flat leafed parsley
- 1/2 c. Water
- 2 tsp Fresh lemon juice
Directions
- I found this sauce recipe in Gourmet magazine this month:
- Preheat oven to 425 degrees F. Wrap garlic cloves tightly in foil. Cut Zucchini into 1/4 inch thick slices and season with salt and pepper. Put foil wrapped garlic and zucchini on a baking sheet and roast in the middle of the oven till garlic is tender and zucchini is pale golden brown (about 15 min). Unwrap garlic and cold. Have ready a bowl of ice water. In a saucepan of boiling water, blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve.
- (Sauce ingredients can be prepared up to this point 1 day ahead and kept separately, covered and chilled.)
- In a blender, blend garlic, zucchini, herbs, water, and lemon juice till smooth, about 1 minute. Season with salt and pepper.
- Makes about 1 c..
- Heat and serve over rice or possibly pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 35 | |
| Calories from Fat 3 | 9% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 534mg | 15% |
| Total Carbs 7.42g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.5g | 2% |
| Protein 2.65g | 4% |
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