Begin by spiralizing or julienne slicing the medium-sized zucchini until you have a plentiful pile of zoodles. Set aside to absorb excess moisture.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Add the zucchini noodles and 4 cups of spinach to the skillet with the garlic, tossing gently for about 30 seconds until the spinach wilts.

Continue to sauté for another 2-3 minutes, stirring occasionally, until the noodles soften while maintaining a firm texture.

Remove from heat and stir in ½ cup of Parmesan cheese until it melts and coats the noodles and spinach.

Season with salt and black pepper to taste, mixing well. Serve immediately while hot.