I believe that zucchini has a mild enough flavor to be used in home-made veggie juice cocktails, along with maybe some nasturtium leaves, a little cabbage, fresh tomato (with the skins), carrot, and seasoned with salt and peppers (mild or hot as you prefer). Add ice into the blender and let it rip until all is smooth.
You could play with the veggie combinations to use with the zucchini.
As far as soups go, use the pureed zucchini to thin out a good roux, adding some diced broccoli stems, or chopped asparagus. Season with a little thyme, garlic, and salt.
Hope that tickles the creative cells in your brain. Be inspired. Think outside the box. Make zucchini bread that's savory instead of sweet. Use it as the liquid in home-made pasta, or flatbreads such as flour tortillas. Let it dry, pulverize it into powder, and combine it with flour to make all kinds of noodles, dumplings, etc.
As a last resort, throw it at a stray cat to drive him/her away, or add it to your compost pile.
Seeeeeeya; Chief Longwind of the North
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