A question for the cooks and/or vegetarians out there

How should I prepare long slices of raw zucchini before I bake them in a lasagna? Should I simmer them lightly in a pan to dry them a little or just send the web slabs straight into the pan?

I received a gift of one well-sized and firm zucchini. I plan to cook it today into a zucchini lasagna. I have ricotta and mozzarella as well as the parts to make a sauce. I need to get other groceries at the store so I'll grab a box of lasagna noodles while I'm out.

My plan is to rinse off the zucchini but leave the skin on, then make thin slices at tangential chords to a curve of the zucc so that it will yield long slices similar to the noodle lengths. This leaves me with a lot of exposed surface from the inside of the zucc, which means heat will extract the water quickly. However, there will already be a lot of other wet things in the pan (tomato sauce, noodles, ricotta). Will that ruin the layering and baking?

Please let me know or help me find answers. I would like to be cooking this evening so that I have this for lunch tomorrow. In the interim, I'm going to clean the dining table (yes, REALLY) and finish setting up the Gentoo box once I can sit the LCD monitor on said table.

-I can cook but it's all based on riffing, Dante