Use very thin-sliced zucchini, and a lot of it: for two people, two or three medium; for four people, at least four. (And avoid super-large zucchini.) Cook them over medium heat in abundant olive oil — let your conscience be your guide, as they used to say, but let’s say two tablespoons per serving — adding water 1/4 to 1/2 cup at a time to soften the slices faster, letting the water evaporate between additions, until the zucchini is really soft, falling apart, pasty-soft.