Preheat the oven to 450. Wash the zucchini, then place them on a parchment-lined baking sheet. Using a fork, poke several holes in each of the zucchini, then bake them in the preheated oven for one hour.

Cut each of the zucchini in half lengthwise and allow them to cool long enough to handle them, about 20 minutes.

Scoop out the flesh of the zucchini, leaving the skin behind. Transfer the zucchini flesh onto a clean tea towel and squeeze out as much water as you can.

Add the squeezed zucchini flesh to the bowl of a food processor along with the miso and the nutritional yeast and blend until very smooth.

Enjoy right away, or keep in a sealed container in the fridge for up to one week.