What we need:
- 2 tablespoons extra-virgin olive oil
- 2 zucchini (3/4 pound), chopped
- 2 garlic cloves, minced
- 1/2 small onion, hopped
- Salt and freshly ground pepper
- 1/2 cup packed basil leaves
- 1 teaspoon fresh lemon juice
Cooking Instructions:
- Heat 1 tablespoon of the olive oil in a medium skillet. Add the zucchini, garlic and onion and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes. Season with salt and pepper, transfer to a platter and refrigerate until chilled, about 20 minutes.
- Scrape the mixture into a blender, add the basil and the remaining 1 tablespoon of oil and blend until smooth. Scrape into a bowl. Stir in the lemon juice and season with salt and pepper. Serve.