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Preheat the oven to 180°C.
Wash the courgettes thoroughly and cut them into thin strips.
Place the courgettes on a baking sheet lined with baking paper.
Peel the garlic cloves and spread them whole or lightly crushed over the courgettes.
Drizzle with olive oil, season with salt and pepper, then bake for around 25 minutes until tender and lightly browned.
Transfer the warm vegetables to a blender.
Add the juice of half a lemon and a few sprigs of fresh parsley.
Blend until smooth and adjust seasoning if required.
Pour the mixture into terrines, leaving about two centimeters free at the top.
Seal tightly and place in a large pan of simmering water at 100°C for 45 minutes.
Allow to cool completely before storing.