First, cut strips of, and grill, the zucchini. Not too long on the grill - just hot and fast. Be sure to take the nice even strips from the middle of the zucchini.
Hack up the remainder of the zucchini and add whatever else you've got: a few green beans, tomatoes, onions, peppers. Caramelize over medium-high heat with a bit of olive oil and salt.
Deglaze the pan with water and allow the mixture to cool slightly. Then add soaked walnuts and the veg mixture to the blender and puree until creamy. Season to taste.
Arrange the plate with the cream sauce as a base, followed by spaghetti (seasoned with salt and olive oil) and wrap with the grilled courgettes.