Directions:
- Preheat the oven to 375 degrees F. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.84 Kcal (2218 kJ) | ||
| Calories from fat | 412.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.89g | 71% | |
|---|---|---|---|
| Cholesterol | 107.64mg | 36% | |
| Sodium | 3653.89mg | 152% | |
| Potassium | 130.91mg | 3% | |
| Total Carbs | 3.04g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 25.77g | 52% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 327.62 Kcal (1372 kJ) | ||
| Calories from fat | 255.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.37g | 71% | |
|---|---|---|---|
| Cholesterol | 66.56mg | 36% | |
| Sodium | 2259.32mg | 152% | |
| Potassium | 80.95mg | 3% | |
| Total Carbs | 1.88g | 1% | |
| Sugars | 0.27g | 2% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 15.94g | 52% | |
| Vitamin C | 8.9mg | 24% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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