Roasted-Garlic Basil Sauce – a delicious recipe with garlic, zucchini, basil, flat-leafed parsley, water, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 425F.
2
Wrap garlic cloves tightly in foil.
3
Cut zucchini into 1/4-inch-thick slices and season with salt and pepper.
4
Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes.
5
Unwrap garlic and cool.
6
Have ready a bowl of ice water.
7
In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve.
8
Refresh herbs in ice water to stop cooking and drain in sieve.
9
Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
10
In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.
168
kcal
Calories
1
g
Fat
36
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large garlic cloves, 1 medium zucchini, 3/4 cup packed fresh basil leaves, 1/4 cup packed fresh flat-leafed parsley leaves, and more.
Yes, Roasted-Garlic Basil Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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