Use a spiralizer or a julienne peeler to create long, thin zucchini noodles. Set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and saut� for about 1 minute until fragrant. Be careful not to burn the garlic.
Add the zucchini noodles to the skillet and toss them in the garlic-infused oil. Cook for about 2-3 minutes until the noodles are slightly tender but still have a crunch. Be careful not to overcook them, as zucchini noodles can become mushy quickly.
Sprinkle the dried Italian herbs over the zucchini noodles and season with salt and pepper to taste. Toss gently to ensure even distribution of the herbs and seasoning.
If desired, squeeze fresh lemon juice over the noodles for a refreshing tang. Garnish with fresh basil leaves for an added burst of flavor and aroma.
Transfer the zucchini noodles to serving plates or bowls. Enjoy them as is for a light and refreshing meal, or pair them with your favorite vegan sauce or toppings for added variety.
