While the sauce is cooking, spiralize the zucchini. (I used the shredder blade from my
Paderno Spiral Vegetable Slicer for thinner zoodles). Place the zoodles in a colander/strainer and put a large pinch of salt into them. Toss the zoodles around to spread the salt around. Let the zucchini sit so that the liquid can drain from it. Set the colander/strainer into the sink.