A grater or Julienne peeler
To start, cut off both ends of the zucchini.
Using a grater or Julienne peeler, cut the zucchini into strips, rotating every few passes so that the shape stays square (this helps you keep a grip on it).
To keep the zoodles from getting mushy, sprinkle with a bit of sea salt. This helps to draw out the moisture, so let them sit for about 20-30 minutes.
Rinse with cold running water in a colander and dry well with paper towels.
Then, you can either store them in a Ziploc® container or cook them up.