You could add some fresh, chopped herbs to the puree (basil, chives, dill, mint, parsley…) or a splash of lemon juice.
1 T extra-virgin olive oil
1 clove garlic, peeled and minced
1-lb zucchini, rinsed, trimmed, and cut into coarse chunks
salt and pepper, to taste
1. In a large skillet, heat the oil over moderate heat until hot but not smoking. Add the garlic and zucchini and brown the zucchini, 2 to 3 minutes. Reduce the heat to low and cook until very soft, about 15 minutes more.
2. Transfer the zucchini and garlic to a food processor and puree. Taste for seasoning, add salt and pepper and any additions. Serve warm or at room temperature.