Slice up the zucchini in to ribbons. I like using a peeler or cheese slicer for this.

Place the zucchini in colander and sprinkle a little salt over and let it sit a few minutes to release some of the liquid.

Heat up the tablespoon of olive oil in a large pan.

Add in the chopped garlic, red pepper and mushrooms. Cook for a few minutes. Add in the salt, pepper and red pepper flakes.

Add in the drained zucchini ribbons. Cook for another 5 minutes.

For the cream sauce:

In a small saucepan, heat up the teaspoon of olive oil.

Add in the chopped garlic and cook a few minutes.

Add in the cream cheese and milk and stir together until everything is well combined. Stir in the cheese and ground pepper.

Pour over the zucchini mixture and stir to combine.

Add additional salt and pepper to taste.

Serve and enjoy!