Remove the skin (but reserve it) from the zucchini. Do this by cutting off the two ends, then cutting it into a cube like shape, by cutting down the 4 sides. Cube the inner flesh of the zucchini and set aside. Then, julienne the skin (cut into thin strips). Set aside.

In a pan over medium heat, saute onions in about 3 tablespoons of olive oil until fragrant and soft.

Add raw potato, saute until it becomes golden, then add cubed zucchini and saute until it just about disappears. Add about 1 cup of water to cover bottom of the pan.

Bring to a boil, then reduce heat to low and cook for about 10 minutes until everything is soft.

Add to a blender and blend until smooth. Pour into a bowl and stir in salt to taste, and set aside.

Next, saute julienned zucchini skin: Heat about 1 tablespoon of oil over medium heat, then add zucchini skin, cooking until soft. Add to sauce. Repeat with zucchini flowers.

Mix the sauce well, and pour over gluten-free fusili pasta or vegetables. Top with basil.