Salt Zucchini → Spiralize zucchini, toss with 1 tsp salt, drain in colander 10 minutes.

Prep Mushrooms → Slice into bite-sized pieces.

Squeeze Zoodles → Press zucchini gently in clean towel—remove excess water.

Crisp Mushrooms → High heat, 2 tbsp oil; cook mushrooms undisturbed until golden (5–6 min).

Season Mushrooms → Add pinch salt and chili flakes.

Garlic Moment → Lower heat, add garlic slices; cook 30–60 seconds until fragrant.

Zoodle Time → Push mushrooms aside, add remaining oil, then zucchini noodles.

Toss Gently → Cook 2–3 minutes until just tender but still bright green.

Finish Bright → Off heat—add lemon zest, juice, half the Parmesan, black pepper.

Serve Immediately → Plate, top with remaining cheese and herbs—dinner is ready!