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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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