Yield: 1 Servings
|4 larges||Garlic cloves|
|¾ cup||Packed fresh basil leaves|
|¼ cup||Packed fresh flat leafed parsley|
|2 teaspoons||Fresh lemon juice|
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 ¼ 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 until garlic is tender and zucchini is pale golden (about 15 minutes). Unwrap garlic and cool. 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 until smooth, about 1 minute. Season with salt and pepper. Makes about 1 cup.
Heat and serve over rice or pasta.
EACH 3 TABLESPOONS SERVING IS ABOUT 14 CALORIES AND 0 GRAMS FAT. -- Posted to fatfree digest V97 #197 by Kathryn Lad <aa956@...> on Sep 1, 1997