To make zucchini noddles, spiralize zucchini using spiralizer. Then sprinkle 1/4 teaspoon of salt over zucchini noodles and place them in a colander over a bowl.
Let sit & drain for 30 minutes. Squeeze the juice out of zucchini noddles and pat dry. While the zucchini noodles are draining, preheat the oven to 400F.
After, transfer the toasted almonds to a food processor. Pulse few times until coarse pieces. Try not to over mix or else it will turn into almond butter.