Begin by spiralizing the zucchini into noodles or slice them thinly using a knife.

Place the zoodles in a colander and sprinkle with salt, tossing gently. Let sit for 30 minutes to draw out moisture.

In a mixing bowl, combine minced garlic, coconut aminos, tahini, sesame oil, chili powder, and chili oil if desired. Whisk until smooth.

After the zoodles have drained, gently squeeze out any remaining moisture. Add zoodles to the sauce mixture and toss until well coated.

Transfer the coated zoodles to a serving bowl and garnish with toasted sesame seeds and green onions if desired.

For enhanced flavor, prepare the dish the night before and refrigerate overnight.