1-Toss 5 small zucchini with 2 tablespoons of olive oil on a baking sheet, then lay them skin side down and sprinkle with 1/2 teaspoon red pepper flakes and 1/2 teaspoon black pepper.

2-Prepare 4 cloves garlic in a foil pocket, drizzle with 1 teaspoon olive oil, wrap tightly, and place on the baking sheet.

3-Roast for 20 minutes, remove the garlic to cool, and continue roasting the zucchini for another 20 to 25 minutes until golden. Turn off the oven and leave the zucchini inside for 15 to 30 minutes.

4-Remove garlic from skins and add to a food processor with any oil from the packet, plus the roasted zucchini, 2 tablespoons lemon juice, and 1/2 teaspoon sea salt. Pulse until velvety, adjusting seasoning as needed.

5-Spoon into a bowl and garnish with 2 tablespoons basil leaves, torn or cut chiffonade, and a drizzle of olive oil if desired.