Heat oil in a large saucepan over medium heat. Add fennel and garlic; cook 1 minute, stirring frequently. Add juice; bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; stir in basil, hot pepper sauce, and salt. Cover and chill 6 hours. Strain mixture through a sieve over a bowl; discard solids. Stir in zucchini and remaining ingredients. Serve immediately.