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Place the shredded zucchini in a colander set over a large bowl. Sprinkle it with about 3/4 teaspoon of salt and let it sit for about 20 minutes to draw out excess water. If you're short on time, you can gently squeeze some of the water out with your hands.
This step can be done ahead; the shredded, drained zucchini will keep in the refrigerator overnight if you want to prep it in stages.
Preheat your oven to 350 degrees F (180 °C). In a 10-inch cast iron skillet, heat 1 tablespoon of grapeseed oil (or olive oil) over medium heat.
Swirl the oil around, making sure the bottom and sides of the skillet are nicely coated.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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