We like to do 1/2 spaghetti and 1/2 zucchini. This gives us our pasta fix but also loads up our plate with veggies. We also do the same with spaghetti squash through the winter.
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My CSA posted a link to this zucchini soup recipe and it’s great.
I reduced the salt by about a quarter and used an immersion blender. Other than that I followed the recipe exactly. Highly recommended.
My wife makes zucchini “boats” using buffalo chicken dip. Basically make buffalo chicken dip, cut zucchini’s in half, scoop/cut out some of the innards, fill that cavity with the buffalo chicken dip, and stick it in the oven for about 30 minutes. At about 25 minutes pull it out and load some cheese on top for the final 5 minutes. Not very healthy but tasty!
There are several different recipes online.
And food banks, our neighborhood churches take them.