Peel zucchini skin (if desired) and then use vegetable peeler (I use a wide one) to peel through the entire zucchini until you are left only with a pile of zucchini strips about 2-3 inches wide, depending on the size of your zucchini. Stack the strips into a neat pile and cut into ¼ to ½ in wide strips - your "fettuccine." Repeat will all zucchini.
Cook zucchini noodles in boiling water for about 1 minute - they will be cooked but still have a bite to them
Transfer zucchini noodles to a cold water bath to stop the cooking process as to not overcook the noodles - they will become mushy.
Dry zucchini with a clean kitchen towel so that excess water will not make your sauce watery.
Top zucchini noodles with your favorite sauce (see my recipe for spinach pesto below) and enjoy!
Recipe by The Two Bananas at https://thetwobananas.com/zucchini-fettuccine/