Grate the zucchini then place in a basket strainer set over a bowl. Sprinkle with a pinch of kosher salt, mixing to combine. Let the zucchini weep (drain of water) for at least 10 minutes. I like to gently press the zucchini with the back of a spoon to get more of the water out.

In a large frying pan, warm the butter over medium heat. Add the shallots and garlic and cook until soft and fragrant (2 – 3 minutes), stirring occasionally. Increase the heat to medium-high then add the shredded zucchini and thyme to the pan, stirring to combine. Cook until the zucchini caramelizes a bit and reaches a spreadable consistency (about 20 – 30 minutes), stirring occasionally. Season to taste with kosher salt and freshly ground black pepper.*