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Prep the zucchini noodles by using a spiralizer to make thin spirals. If you don’t own a spiralizer, you can use a vegetable peel to peel long, thin slices from a whole zucchini. Spread the spiralized ‘zoodles’ out in a thin layer on a large sheet tray. Lay one or two layers of paper towels over the zoodles so they are completely covered. Place a heavy plate, second sheet tray, or glass dish on top of the paper towels to weigh them down and soak up excess moisture from the zoodles. Let the moisture extract from the zucchini for 1 hour.
Remove the heavy object and discard the paper towels. Turn on the oven to preheat to 350 degrees. Toss the dry zoodles with salt, pepper, and parmesan cheese. If the zucchini is too dry for the seasonings to stick, you can very lightly spray one layer of pan spray over the zoodles to help. When the zoodles are seasoned, use a fork to rotate them into round ‘nest’ shapes, like you would with pasta.
Bake the tray of parmesan zoodle nests for at least 30 minutes. The tops of the nests with be crispy and the zoodles will have browned edges. The inside of the nests will still be tender. You may bake for longer until you see the level of crispiness you like. For extra crispy zoodle nests, turn on the broiler for a few minutes. Make sure to keep an eye on your oven to avoid burning. Serve the hot crispy zoodle nests with extra parmesan, crushed red pepper, or dried parsley flakes at your discretion.