Place sliced zucchini and a small amount of water (enough to cover the bottom) in a small saucepan. Turn heat to high until water comes to a boil.
Reduce heat to low and simmer until zucchini is cooked, about 5-10 minutes.
Drain the zucchini and place it in a blender with the coconut oil and salt.
Blend on high until smooth.
Add the gelatin and blend on high until smooth.
Taste and add seasoning/yeast as desired. Blend.
Pour into a glass or ceramic small bread pan. Chill in the refrigerator until firm.
Slice or cut into sticks to serve. Store in the refrigerator for up to 10 days.