Spiralize the zucchini using a spiralizer on the medium-thickness setting (or use a julienne peeler for ribbon-style noodles). Place the zoodles in a large colander set over the sink or a bowl.

Toss the zoodles with 1 tsp kosher salt and let them rest for 15 minutes to draw out excess moisture. Then gather the noodles in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. Set aside.

Heat a large, wide skillet over medium-high heat. Add 2 tbsp of the butter and the olive oil. Once the butter is melted and foamy, add the sliced garlic and red pepper flakes (if using).

Cook the garlic, stirring occasionally, for 2 to 3 minutes until it turns golden and fragrant. Watch it carefully — you want golden, not brown.

Pour in the white wine and let it bubble and reduce for about 1 minute, scraping up any browned bits from the bottom of the pan.

Increase the heat to high. Add the squeezed zoodles to the pan and toss quickly with tongs to coat them in the garlic butter. Cook for 2 to 3 minutes, tossing frequently, until the noodles are just tender but still have a slight bite. Do not overcook.

Remove the pan from the heat completely. Add the remaining 1 tbsp of cold butter, the lemon juice, and the freshly grated Parmesan. Toss quickly and vigorously with tongs until the cheese and butter melt into a glossy sauce that coats every strand.

Taste and adjust seasoning with salt, black pepper, and additional lemon juice if needed. Divide the zoodles between bowls using tongs (leave any excess liquid in the pan).

Top with extra shaved Parmesan, fresh basil or parsley, and a final crack of black pepper. Serve immediately.