Place water or broth in small saucepan. Sprinkle gelatin over its surface, allowing it to dissolve for one minute. Heat over low heat, stirring, until water is steamy, 2-3 minutes.
Chop both raw and cooked zucchini. Place them in high-powered blender with remaining "bean" dip ingredients, including gelatin water. Blend on medium speed until smooth, about 50 seconds.
Pour zucchini "bean" dip into casserole dish, creating a flat even layer. Refrigerate for 2-3 hours, or until set.
Mash avocado with tines of fork in a medium sized bowl. Stir in lime juice and sea salt. Refrigerate until ready to use.
Top "bean" layer with remaining ingredients: sour cream, guacamole, tomatoes, grated cheese, green onions (or chives), olives and fresh cilantro. Refrigerate until ready to serve.
Here's what the dip looks like served as a salad, on greens with lemon and slow-cooked meat.