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Chop off both ends of zucchini to make sure ends
flat. Spiralize or cut into 1/4 inch thick
strands. Set aside. Set a large, deep skillet or
saute pan over medium high heat. Add olive oil,
garlic red pepper flakes, chopped parsley, and
salt. When garlic just starts to sizzle and
bubble, add the zucchini and gently toss with
tongs. The idea is to get all of the noodles
covered with the sauce and cook for just 3 or 4
minutes. Cook too long and you will have mushy,
wet zucchini. Once zucchini is heated through,
remove from heat and toss with the crunchy
breadcrumbs and half the grated cheese. Serve
immediately with remaining cheese on the side. If
this sits too long before serving, it could get a
little mushy.
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