1. Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core (which should be discarded); you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.

2. Place zucchini in medium bowl and break up any large clumps. Add 2 teaspoons oil to zucchini and toss to combine thoroughly.

3. Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add grated carrot and cook, stirring occasionally, until tender, about 5 minutes. Add coriander and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to high; add zucchini and raisins and spread evenly in pan with tongs. Cook until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until new bottom layer browns, about 2 minutes more. Off heat, add almonds, and toss to combine. Stir in lemon juice and salt and pepper to taste. Serve immediately, drizzling with additional olive oil if desired.

Serves 4