Spuma di Zucchine Arrostite di Positano

• 2 pounds small zucchini
• 2 heads fresh, firm, fat garlic, the cloves separated and left unpeeled
• 1/3 cup extra-virgin olive oil
• 2 teaspoons fine sea salt
• Freshly cracked pepper
• 1 1/2 cups just-grated parmigiano
• Juice and the zest of 1 lemon
• 1 cup heavy cream
• 2/3 cup basil leaves

1. Preheat the oven to 375 degrees.
2. Cut thin slices from both ends of the zucchini, slice them in half lengthwise, and lay them in a single layer on a baking sheet.
3. Strew the garlic cloves about the zucchini, drizzle the whole with the olive oil, sprinkle on the sea salt, generously grind over the pepper, and roast them for 40 minutes or until the zucchini are very soft and nicely charred and the garlic is soft and deeply golden.
4. Leave the zucchini and the garlic to cool a bit.
5. Slip the skins from the garlic.
6. In the work bowl of a food processor fitted with a steel blade, process the zucchini and the garlic to a puree, add the cheese, lemon juice, zest, and the cream and process for 20 seconds to make a smooth paste.
7. At the last, add the basil leaves and process a few seconds more.
8. Turn the paste out into a bowl.
9. Taste it, adding more sea salt should you desire it.

zucchini, garlic, extravirgin olive oil, salt, freshly cracked pepper, parmigiano, lemon, heavy cream, basil

Taken from www.epicurious.com/recipes/food/views/spuma-di-zucchine-arrostite-di-positano-391140 (may not work)