Start by washing and trimming the ends of your zucchinis. Using a spiralizer, create zucchini noodles (zoodles), aiming for uniform thickness. If you don't have a spiralizer, use a knife to slice them into thin strands. After slicing, cut longer strands into manageable lengths, about 6-8 inches, then set them aside for later.

Next, sprinkle the prepared zoodles with 1 teaspoon of salt in a colander. Toss them gently to ensure even coverage, then let them drain for about 30 minutes.

While the zoodles are draining, in a mixing bowl, combine the finely chopped garlic, coconut aminos, tahini (or nut butter), sesame oil, chili powder, and chili oil. If you prefer sweetness, add in the honey or maple syrup. Mix until smooth.

Once the zoodles are well-drained, gently squeeze them in a clean kitchen towel to remove additional moisture. Transfer them to the bowl with your spicy garlic sauce and toss until evenly coated.

Finally, add a sprinkle of toasted sesame seeds and finely chopped green onions on top. Serve immediately for best texture and flavor.