Remove tips from the zucchini and shred coarsely.
You should have about 4 cups.
Heat oil in heavy saucepan and drop in zucchini and garlic.
Stir-fry over low heat until zucchini is coated with oil.
Cover and cook, shaking pan and stirring zucchini frequently, until tender but still a bit crunchy, 3 to 5 minutes.
Season with fresh lemon juice and salt to taste, and a spoonful of chopped parsley.
Serve at once.