• Trim and spiralize the zucchini.
• Cut extra-long noodles so that they are about the length of spaghetti. (I have a small hand spiralizer that was super cheap and it is easy to use and store.)
• Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil is hot add the zucchini noodles.
• Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch; approximately 5 minutes.
• Do not let the noodles cook any longer or they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
• Stir in the basil and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles to a serving dish and garnish with olives.

How to make Zucchini Noodles with out a Spiralizer

• The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.