Place the spiralized or sliced zucchini into a large colander and sprinkle with 1/2 teaspoon salt. Toss the zucchini so that it's well coated with the salt. Allow to sit at room temperature in the colander for one hour.

Preheat the oven to 350 degrees.

After the hour has passed, stir together the alfredo sauce, black pepper, parmesan, cubed cream cheese, and dried red chili flakes in a large bowl. Set aside.

Pile the zucchini into the center of a clean kitchen towel. Gather up the ends and sides of the towel allowing all of the zucchini to bunch up. Over a sink, twist the gathered ends of the towel, holding the ball of zucchini in place. This action will remove most of the water content from the zucchini. It won't be totally dry, but the more water you can extract, the creamy your end result will be.

Add the dried zucchini to the sauce mixture and stir to coat well.

Drizzle the tablespoon of olive oil into a large cast iron skillet (or baking dish). Pour the entire contents of the zucchini and sauce mixture into the skillet and smooth to cover the entire surface of the pan.

Bake for 25 minutes. Remove from the oven and top with the shredded cheese. (You can sprinkle more dried red chili flakes and parmesan too if desired.) Bake for 5 more minutes.

Remove from oven, and allow to set for 5 minutes. Garnish with fresh parsley and parmesan and serve.