Turn the zucchinis into noodles with the help of a spiralizer; alternately, you could use a mandolin to slice them into long thin strings.
Once that's done, sprinkle the zucchini strings generously with salt and place the whole lot in a fine meshed sieve fitted over a bowl. Now place a fairly heavy weight over the zucchini to facilitate and speed up the draining process. You’ll want to let that water drain for about 10 minutes.
Meanwhile, prep the olives, sundried tomatoes, walnuts, garlic and parsley.
Place all the ingredients - except for goat cheese - in a large mixing bowl and toss delicately until well combined.
Transfer to a serving plate and crumble goat cheese over top.
Serve immediately or place in fridge for a couple of hours or up to overnight, to allow for flavors to meld.