To make this dish, you need a special tool that cuts the zucchini in long spirals creating long, thin noodles. The biggest thing to look out for when making noodles like this is texture. No one wants slime noodles! Because of this, we always try to squeeze out as much liquid as possible from the zucchini before cooking.
We topped ours with cherry heirloom tomatoes, pancetta, chicken, feta cheese and used pesto as the sauce.