Here's my report on making zucchini flour.
The biggest one (bottom) weighed about 5 pounds. I didn't weigh the rest. I sliced it with a mandoline, about 1/8" thick. The problem with that is the thin slices do this when you try to peel them off:
Yeah, they stick to the tray liner, which is a plastic mesh.
So the next batch, I sliced by hand, about 3/16-1/4" thick. And, after about 4 hours of dry time, I turned each slice over. This did two things: It put a semi-dry surface against the mesh, and it put the damper side up, so it could dry faster.
When it was time to remove the pieces, they came off very cleanly.
Next step was to pulverize them in the blender. I have a Blendtech, and I used it on speed #9 for about 20 seconds. Powder! In fact, I learned it was a good idea to leave the top on for a few minutes, so the flour would settle and not floof out when I took off the lid.
Those zucchini made 2 pint jars of flour. I haven't made anything with it yet. I think a loaf of zucchini bread might be a good thing to try it out. I have a GF recipe that uses almond flour and I think I'll look online to see what kind of ratio people have used successfully.