Instructions: Wash and trim ridged ends from the zucchini. Shred the zucchini using the large holes on a box grater or the shredding disk on a food processor.

Wrap the shredded zucchini in several layers of paper towels or in a kitchen towel and squeeze gently. Continue squeezing, using new towels if necessary, until the zucchini is fairly dry.

Heat the oil in a large skillet set over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in parsley and salt and pepper to taste.

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