Nowadays you can find many kinds of spiral cutters for vegetables. I use my old peeler that can cut thin strips on one side. So for zucchini you do not really need such a fancy cutter.
There are many ways to serve zucchetti cold or hot.
This is a cold salad, you can compare it a bit with a cold “pasta aglio olio peperoncino” but with some lemon juice and you replace the pasta with the raw zucchetti.
1 large zucchini
1 handful of toasted pine nuts
juice of 1/2 lemon
Half red pepper chopped
1 clove garlic finely chopped
1 handful grated parmiggiano
olive oil of good quality
salt and pepper to taste
Wash the zucchini and start to cut strings until you reach the seeds, then turn the zucchini and cut again. The seeds can still be used in a soup or so.
Put the zucchetti in a large mixing bowl.
Heat a little olive oil in a pan and add the garlic and chopped pepper. Allow to heat but not fry, the garlic can not turn brown, but it should be a little cooked. Remove from heat and let cool.
Then add the lemon juice and more olive oil, taste as it should not be too sour but a little spicy.
Mix everything with the zucchetti, season with salt and pepper to taste. If you set it aside for a while before you serve, then all the flavors will come together.
Serve with some pine nuts and grated parmiggiano.