Zucchini Foam---Spuma di Zucchine

Name: Zucchini Foam---Spuma di Zucchine
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper; 118 milliliters fresh basil leaves; 2 bulbs garlic, cloves separated but unpeeled; 237 milliliters heavy cream; 1 lemon, zested and juiced; 59 milliliters extra-virgin olive oil plus 4 tablespoons; 296 milliliters Parmigiano-Reggiano; 6 teaspoons salt; 6 smalls to 8 small zucchini to yield about 2 pounds, sliced in half lengthwise

Zucchini Foam---Spuma di Zucchine might be just the main course you are searching for. One serving contains 501 calories, 16g of protein, and 45g of fat. This gluten free and primal recipe serves 4. If you have olive oil plus 4 tablespoons, basil leaves, to 8 zucchini to yield 2 pounds, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper