Wrap the unpeeled garlic cloves tightly in foil. Cut the zucchini into 1 cm thick chunks. Put the foil-wrapped garlic and zucchini on a baking sheet and roast in the middle of the oven until the zucchini is pale golden and the garlic is tender, about 15 min. Unwrap the garlic, let it cool down a few minutes, then peel it.
While the garlic and zucchini are cooking, prepare the basil
and parsley. Only tender basil leaves should be used. Larger and tougher basil leaves may be used only if previously blanched 10 sec in a saucepan of boiling water. Drain the leaves in a sieve, then immerse them immediately in cold water to stop the cooking and fix the colour. Drain the leaves again in a sieve, then pat dry in a towel.
Finely chop the garlic, zucchini, and herbs, then transfer the mixture to a bowl. Add the water, olive oil, and lemon juice. Season with salt and pepper to taste. Mix well. A food processor may be used to blend the ingredients.
This sauce keeps up to 5 days in the refrigerator or up to 2 months in the freezer.
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