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Heat 1/2 tbsp of the olive oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the zucchini in a single layer and season with a pinch of the salt. Cook, stirring once or twice, until the slices are golden at the edges and just tender, about 3–4 minutes. Transfer to a small plate and wipe the skillet clean.
Crack the eggs into a small bowl, add the water, the remaining salt, and the black pepper. Beat with a fork until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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