Begin by slicing the zucchini to make thin strips, similar to noodles.
Mix in the 2 tablespoons of salt with the zucchini. Put the zucchini in a strainer and drain for 30 minutes.
Boil a large pot of water. Place zucchini in the boiling water and cook for 1 minute. Drain the zucchini and instantly rinse with cold water to prevent the zucchini from being overcooked.
In a large skillet, add the margarine and cook over medium high heat. Place zucchini and garlic in the skillet and stir for 5 minutes or until it is tender. Add salt and pepper until desired taste and top with Parmesan cheese.
