Directions

1. Cut the zucchini noodles into strands using a vegetable peeler or spiralizer

2. 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.  

3. Pat noodles dry with paper towels, squeezing out the moisture.  Or shake well in colander and pat dry with a clean tea towel.  

4. 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").

5. Remove from heat and add Parmesan cheese (optional) and season well with salt and pepper.  Taste and adjust the salt to taste.

6. Add chili flakes and serve warm.