Recipe - Roasted Garlic Basil Sauce

4 lg Garlic cloves
1 md Zucchini
Three fourths cup Packed fresh basil leaves
One fourth cup Packed fresh flat leafed
parsley
One half cup Water
2 teaspoon 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 One fourth 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