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The quickest and easiest method is to use the grating attachment on your food processor. Or you can use the large holes in a box grater.
Transfer the zucchini to colander. Toss with ½ teaspoon of salt. Leave for 2-3 minutes. Squeeze zucchini in a clean dish towel to draw out the excess liquid. You may have to do this in batches.
Heat oil over medium-high heat in a large skillet until hot. Add shallots and cook, stirring, for 30 seconds. Add zucchini. Cook, tossing often, for 3-5 minutes, until zucchini is just tender. Season with pepper. Serve hot.
Stir in a tablespoon or two of fresh herbs, if you like.
Top with a generous sprinkling of freshly grated parmesan, if you like.