Step 1: Prepare Your Zucchini: Wash and trim the ends off your zucchinis. Using a spiralizer, turn the zucchinis into long 'zoodles'. Lay the zoodles out on a paper towel-lined baking sheet and lightly sprinkle with salt. Let them sit for 10-15 minutes; this helps draw out excess moisture. Gently pat them dry with more paper towels before cooking.
Step 2: Sauté Aromatics: In a large skillet or pan, heat olive oil over medium heat. Add minced garlic (and red pepper flakes, if using) and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Step 3: Cook the Zoodles: Add the patted-dry zucchini noodles to the skillet. Toss gently with the garlic and olive oil. Cook for 2-4 minutes, or until the zoodles are tender-crisp. You want them to be slightly pliable but still have a bit of a bite.
Step 4: Create the Creamy Sauce: Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, allowing it to slightly thicken for 1-2 minutes. Stir in the fresh lemon juice and lemon zest. Season with salt and black pepper to taste.
Step 5: Finish and Serve: Remove the skillet from the heat. Stir in the grated Parmesan cheese and fresh chopped parsley. Toss everything together until the zoodles are evenly coated in the creamy sauce. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley.