Zucchini, along with other 'spongy' vegetables, has a high water content. If you chop the squash into larger pieces, they will maintain their integrity better and will be less likely to have excess water escape. Also, WHEN you add the coconut amino reduction is important. Since water follows salt, you want to wait until the end of the sauteeing process before adding the reduction. If you follow these steps, you will have moist zucchini, but it should not be soggy!