| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Garlic cloves |
| 1 |
md |
Zucchini |
| 3/4 |
c |
Packed fresh basil leaves |
| 1/4 |
c |
Packed fresh flat leafed parsley |
| 1/2 |
c |
Water |
| 2 |
ts |
Fresh lemon juice |
INSTRUCTIONS
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 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@seorf.Ohiou.Edu> on Sep 1,
1997
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