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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Spiralize the zucchini into noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Spread the noodles on a clean kitchen towel or paper towels and pat dry — removing surface moisture prevents the finished dish from becoming watery.
Heat the olive oil in a large (12-inch) skillet over medium heat until it shimmers. Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the slices can brown quickly.
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