Finely julienne zucchini lengthwise to create long strips of zucchini. Toss with salt in a colander and let sit in the sink for 1 hour.
Rinse the zucchini very, very thoroughly (have a taste to make sure it’s not salty at all). Drain on a tea towel or paper towels to get rid of as much moisture as possible.
Heat bacon grease in an oversized frying pan over medium-high heat. Add garlic and zucchini and sauté, stirring frequently until zucchini is cooked “al dente”, about 4-5 minutes (should be a very hot pan).
Toss in basil and walnuts (if using) and cook another 2 minutes, stirring a couple of times.
Recipe by The Paleo Mom at https://www.thepaleomom.com/recipe-bacon-basil-zucchini-pasta/