Slicing a zucchini into long ribbons and removing excess moisture creates a "pasta" similar to spaghetti, linguine or fettuccine, depending on the width of the ribbons. Preparing the pasta is as simple as searing it in olive oil and steaming it in water.
Appropriate cutting tools for zucchini pasta include a spiralizer, a mandolin's julienne attachment or a vegetable slicer. Spiralizers range from large countertop appliances to small handheld units, but all result in a high volume of pasta from one or two zucchinis. Follow equipment instructions to yield the best results. With slicers and mandolins, work around the vegetable from the outside in to avoid the seeds, which cause the strands to fall apart. Discard the seeds when done.
Transfer the zucchini strands to a wide strainer set over a bowl, sprinkle with salt, and place a plate, weighted with a can, on the strands. Let the strands sit for at least one hour and up to 24 hours, mixing periodically to redistribute the salt. Rinse thoroughly to remove all traces of the salt, and squeeze out any remaining moisture by returning the strands to the strainer or using a cotton towel.
Cook the pasta in 1 tablespoon of olive oil over medium heat for one minute, stirring constantly. Add 1/4 cup of water to the pan, and cook an additional five to seven minutes until the zucchini is the preferred firmness.