Sometimes if you cut a vegetable in a different fashion it will make it seem entirely new. It's certainly the case in this dish where zucchini are sliced into spaghetti strands, then salted before cooking. The salt draws out all the excess moisture and ensures a firm texture, and the strands are so thin that they cook extremely fast.
To achieve the spaghetti shape you'll need some sort of a mandoline or vegetable slicer. I use an inexpensive Japanese-made Benriner slicer, which is simply a plastic rectangular board holding a razor-sharp angled blade. If you don t have one of these slicing tools in your kitchen, you can shred zucchini in a food processor using a shredder disk or grate it on the largest holes of a hand grater.
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