Asian zucchini salad

In our continuing quest to use up Zucchini and not turn on the oven, I've created this.

6 cup shredded zucchini (3 small, or one very large, or any combo yellow squash and zuchini)
3 Tbs red wine vinegar
1.5 Tbs brown sugar
2 Tbs sesame oil
3 Tbs soy sauce
1 tsp mustard
4 Tbs sesame seeds
salt
pepper

1. grate the zucchini. Salt it well and leave it in a colander to drain for about 30 min
2. whisk together vinegar, sugar, oil, soy sauce, mustard in a small bowl
3. toast the sesame seeds in a frying pan on medium heat (option, grease very lightly with butter first)
4. squeeze as much water as possible out of the zucchini , toss with the dressing and sesame seeds and enjoy!