The flavor reminded me of a pasta dish I had with zucchini cream sauce back when I was still eating dairy. Aha, I thought, I will add cashew cream and that will balance out the salt and make a perfect pasta sauce. So I dumped about 2.5 cups of raw cashews and half a cup of blanched slivered almonds in the blender with four cups of water, blended on high for a few minutes, mixed the resulting cream with the zucchini and a bit of freshly grated nutmeg and black pepper, and heated it over a low flame until it was warmed through. Success! It was delicious on pasta--my omni-with-some-exceptions partners gobbled it up--and after generously saucing a full box of elbow macaroni, we still had two cups of sauce left over that I think we'll have cold as a spread on French bread, or maybe use as a dip; it would go great with pita chips or carrot and celery sticks.
If I were going to make it from scratch rather than starting with leftovers, I'd use 2 or 3 zucchinis, 1 cup cashews, and ~2 cups water (more for a pasta sauce, less for a dip/spread), plus salt, pepper, and nutmeg to taste. Very simple and very tasty.
P.S. to mods: any chance you could correct the "hors d'ouvres" tag to "hors d'oeuvre"?