Wash the 1 kg zucchini and peel them completely, reserving all zucchini peelings.

Separate the zucchini flesh from the peelings and cut the flesh into small cubes.

Bring a large saucepan of water to a boil and fill a large bowl with ice water.

Blanch the zucchini peelings and parsley in the boiling water for 1 to 2 minutes.

Drain the peelings and parsley, then transfer them immediately to the ice water.

Chop the 2 garlic cloves and heat 30 ml olive oil in a covered skillet over medium heat.

Add the zucchini cubes and 3 g salt, then cook covered for about 10 minutes until tender.

Drain the blanched peelings and parsley, then add them to the blender with the cooked zucchini and garlic.

Add the remaining 15 ml olive oil and optional nutritional yeast, then blend for several minutes until vividly green and smooth.

Taste the sauce and adjust with the remaining salt or olive oil if needed.

Toast the pumpkin seeds in a dry skillet and scatter them over the sauce before serving.