Step 1

Shred the zucchini with the large holes of a box grater or in a food processor with the shredding disk.

Step 2

Toss the zucchini with 1 tsp salt and let it drain in a fine-mesh strainer in the sink (or over another bowl) for 10 minutes.

Step 3

Transfer the zucchini (in batches, if possible) to a clean kitchen towel and squeeze out the extra liquid. Seriously, squeeze until your hands hurt. Try to get as much water out of the zucchini as possible. It helps to squeeze it in smaller batches.

Step 4

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, anchovy, and red pepper flakes and cook, mashing the anchovies into the oil, about 30 seconds.

Step 5

Add the zucchini and cook, stirring occasionally until tender. It should take about 7 minutes.

Step 6

Add a few pinches of black pepper, taste, and adjust the seasonings according to your tastes. Serve immediately.