Instructions: 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 1/4 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.

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