Wash the zucchinis and cut them into 1-cm pieces. Mince the garlic. Wash the basil and juice the lemon.
Heat a little olive oil in a large pan or skillet. When hot, add the zucchinis and the garlic. Sauté over medium-high heat until golden brown. Reduce to medium heat once golden but not completely soft yet. They should be done after 10 and 15 minutes.
Add the roasted zucchinis to the blender with the basil, lemon juice and salt. Optionally add 1 or 2 teaspoons of vegan pesto for a more intense basil flavor. You might have to add a little bit of water to help the blending process.
If you have a blender, where you can unscrew part of the lid, you can blend everything right away. Make sure to unscrew that top part of the lid for the steam to escape and start blending on low to avoid splashes. Otherwise, let the zucchinis cool down first or use a stick blender. Blend until smooth.
Add it to a bowl of pasta as a zucchini pesto when hot or place it in the fridge to cool down completely before serving it as a dip or using it as a vegetable spread.