Wash and pat dry the zucchinis, cut off about 1/2 inch (1.25 cm) from the ends, then cut each one into 2 inch (5cm) pieces, cut each piece in half lengthwise and then into 1/2 inch (1.25 cm) thick slices

Add the cut zucchini into a colander with a plate underneath, season generously with sea salt, mix together and then let it sit for 10 to 15 minutes

In the meantime, roughly chop the garlic, finely chop the parsley and finely grate the tomatoes

After 10 to 15 minutes, transfer the slices of zucchini over paper towels, all in a single layer, pat completely dry

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is hot but not smoking, about 3 minutes, add in the slices of zucchini, mix with the olive oil, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the slices and once again place in a single layer and cook for 1 minute, do this until the zucchini is lightly sauteed

After 5 to 6 minutes and the slices of zucchini are ligthly sauteed, add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the paprika, quickly mix together, then add in the grated tomato, chopped parsley and season with black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, remove the pan from the heat, transfer into a large serving dish, serve warm or at room temperature, enjoy!