Thinly slice zucchini to about fettucini-size. Do not use the zucchini once you get to the seedy center of it.
Heat 1 tsp Extra Virgin Olive Oil in skillet over medium-high heat.
Add zucchini to skillet, stir to coat zucchini with olive oil
Cook over medium-high heat until zucchini is almost translucent and is as flexible as cooked spaggheti.
Heat Marinara sauce
Place zucchini on plate, cover with marinara and sprinkle with goat cheese