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Start by slicing 500 g (1 lb 2 oz) zucchini into 1 cm (1½ inch) thick rounds.
In a heavy-based saucepan, heat the olive oil or butter over medium heat.
Add minced garlic cloves and stir for a few seconds, taking care not to burn the garlic.
Add the zucchini, ½ teaspoon fennel seeds, ½ teaspoon chilli flakes (optional) and ½ teaspoon each salt and cracked black pepper.
Reduce the heat to low, then cover and gently cook for 20 minutes.
Remove the lid and cook for a further 10–15 minutes to reduce the liquid.
During this time, the zucchini will collapse and become a mash all on their own.
Taste and add a good squeeze of lemon juice and an extra pinch of salt, if you like.