Zucchini Noodles with Caramelized Fennel and Spicy Sourdough Breadcrumbs

Ingredients2 teaspoons Terra Delyssa Organic Extra Virgin Olive Oilred pepper flakes, to taste2 pieces sourdough bread, lightly toasted3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil1 large-ish fennel bulb (or 2 small), trimmed, core removed and thinly sliced1 large shallot or 1/2 small red onion, peeled and thinly sliced1 clove garlic, peeled and finely minced3 medium zucchinisea salt and freshly ground black pepper, to tasteshaved or grated raw milk parmesan cheese, optional InstructionsRoughly chop the lightly toasted bread (or pulse a few times in the food processor). Toss the breadcrumbs with the two teaspoons of the Terra Delyssa Organic Extra Virgin Olive Oil, red pepper flakes, and a pinch of sea salt. Heat a large cast-iron skillet over medium heat, add the breadcrumbs in and let them toast up even more, and get golden brown. Keeping them in a single layer helps. Remove from the pan and set aside. In the same pan, over medium-high heat add 3 tablespoons of Terra D