This can be done in a jiffy in less than 15 minutes. If you have a spiral vegetable slicer that’s great, or else just use a regular vegetable peeler and make zucchini ribbons out of it.
Heat 2 tablespoons of butter on low flame till it bubbles and changes colour. Next add 1 tablespoon of chopped garlic and sauté till golden. Add in the zucchini spirals (made from 2) or flat ribbons and season with salt and chilli flakes. Cook for 2 minutes stirring all the time. Don’t overcook or you’ll land up with a limp, runny mass of spirals. I added some pomegranate and roasted flax seeds as well at the end. It’s a versatile recipe so just use your imagination and try different permutations and computations. Happy spiralling!