Spiralize all 6 zucchini and make sure to have a bowl to catch the noodles.
Place the noodles in a colander and sprinkle 1 teaspoon of salt on top. Let sit for 30 minutes to draw the moisture out. Grab a large towel and squeeze all the water out of the zucchini.
Place sausage in between 2 sheets of parchment paper and flatten. I use a rolling pin until I get ½ inch thickness.
Place sausage in a large cast-iron skillet over medium heat. Cook 2 minutes per side or until golden brown. Remove from pan and roughly chop into nice size pieces.
In the same pan add olive oil, onions, garlic, and tomatoes. Cook for 2 minutes on medium-high heat.
Add spinach, coconut milk, and seasonings. Cook until spinach is wilted and the sauce has reduced by half. To finish, toss in zucchini noodles and heat through.
To serve, place creamy zucchini pasta with fennel sausage in a pasta bowl and enjoy!