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Boil the Base: Bring water to a boil in a small pot. Add the zucchini (ends removed and cut into four pieces) and the tomatillos. Let them boil for 5 minutes.
Fry the Chili: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the jalapeño (cut in half) until it is golden/browned on all sides.
Save the Oil: Remove the chili from the pan, but keep the oil, as it is essential for the creamy texture.
Blend: Place the boiled zucchini and tomatillos (without the cooking water), the fried jalapeño, the reserved oil, garlic, salt, and cilantro into a blender.
Emulsify: Blend for about 2 minutes. You may need to do it in different batches since no extra liquid is added. The oil will create a thick, creamy emulsion that looks and feels exactly like real guacamole.