Cut the zucchini noodles into strands using a vegetable peeler or spiralizer
Place noodles on a baking sheet lined with paper towels. Sprinkle with salt and set aside to rest for 30 minutes. Alternatively let drain in a colander.
Pat noodles dry with paper towels, squeezing out the moisture. Or shake well in colander and pat dry with a clean tea towel.
Heat large pan on medium high heat. Melt the butter. Add the zucchini noodles and cook for 3 minutes. Add garlic and stir for 30 secs to a minute. (Don't over cook the noodles or garlic as they will turn to mush and you want them still a bit crunchy or "al dente").
Remove from heat and add Parmesan cheese (optional) and season well with salt and pepper. Taste and adjust the salt to taste.