After cutting the zucchini into matchsticks, place it in a colander and set in the sink. Toss with 1 teaspoon salt. Let it sit 10 minutes, then squeeze well with paper towels to remove as much excess moisture as possible (do not rinse).
Toast almonds in a medium dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate and let cool.
Heat olive oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add zucchini and cook, tossing occasionally, until cooked, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Enjoy!