make sure we get it right. >> we came here two years ago. >> yeah. >> this is the reason we're in this restaurant. >> we have made it every day since. >> practically every day, yes. it's a favorite. it's amazing. >> we love this dish. >> and everybody always thinks there's garlic in it or onion. >> i know. >> it's just the sweetness of the zucchini. >> i know. he put it in. >> we missed it. we're so unprofessional. >> the chopped zucchini are fried in sunflower oil, and that's our first mistake. we need about three gallons more than we've been using at home. >> it's frustrating to see him doing it like this with such ease, when we have been laboriously frying them in a shallow vessel. >> i know. so sad. >> hours of my life. >> hours. literally hours. >> i know. >> once fried, tomaso leaves the zucchini overnight to soften up. >> i feel like we've been doing a lot wrong. >> we've been doing it all wrong.