Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Zucchini - (to 8, abt 2 lbs) - halved lengthwise (small)

  2. 2 Garlic bulbs - cloves separated, But unpeeled

  3. 1/4 cup 59ml Extra-virgin olive oil - plus

  4. 4 tablespoons 60ml Extra-virgin olive oil

  5. 1 1/2 teaspoons 7 1/2ml Salt Freshly-ground black pepper - to taste

  6. 1 1/4 cups 247g / 8.7oz Parmigiano-Reggiano

  7. 1 Lemon - zested and juiced

  8. 1 cup 237ml Heavy cream

  9. 1/2 cup 20g / 0.7oz Fresh basil leaves Young arugula - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. Place the zucchini on a baking sheet, cut-side down. Arrange the garlic cloves around the zucchini, drizzle with the olive oil and season with salt and pepper. Roast in the oven 40 minutes, until zucchini are blackened in some spots and garlic is golden brown. Allow to cool and remove skins from garlic cloves. In the bowl of a food processor, combine the zucchini, garlic, Parmigiano-Reggiano, lemon juice, zest and heavy cream and process until smooth. Add the basil, process for 15 seconds and remove to a chilled bowl. Refrigerate 30 minutes. To serve, place a 3 tablespoon dollop in the center of each of 4 plates and sprinkle with young arugula. Drizzle with remaining oil and serve. This recipe yields 4 servings.


Send feedback