5 medium zucchini (about 8 oz. each), ends trimmed
1½ tsp. table salt
2 shallots, finely minced
1 tbsp. olive oil, divided
1-2 tsp. freshly squeezed lemon juice
Freshly ground black pepper
Shred the zucchini with the shredding disk of a food processor or a large box grater. Toss the zucchini with the salt in a colander set over a medium bowl; let drain for 5-10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.
Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.
Heat the remaining 1 teaspoon of olive oil in a 12-inch skillet over high heat. Add the zucchini mixture to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up the clumps, and cook once more until the “new” bottom layer browns, about 2 minutes more. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve immediately.