We will start by washing and drying the zucchini well. Once we have them clean and dry, we will make the noodles thanks to a spiralizer, a mandolin, a manual cutter or a toothed peeler -any option is good for us-.
We will put the zucchini noodles in a colander, add a good pinch of salt and stir them. We will let the water drain for about 15 minutes, time in which we will take advantage of creating the sauce by beating all the ingredients in a bowl. Taste and adjust amounts to taste.
We will very finely slice the garlic and brown it in a pan with a little EVOO, paying close attention not to burn it. Next, we will drain the zucchini well (gently) and add it to the pan.
Season with salt and pepper and turn slightly. Add a part of the vinaigrette sauce and sauté over high heat for about 2-3 minutes. We will serve with the rest of the sauce, freshly grated cheese and sesame.