In a large nonstick saute pan, heat the olive oil and garlic until the oil shimmers and the garlic is lightly sizzling.

Add in the zucchini ribbons, along with some salt, pepper, and garlic powder, and cook, stirring often, for 7-8 minutes. The zucchini should be soft but not soggy.

When zucchini reach desired doneness, remove pan from heat and squeeze 1 lemon's worth of juice on the vegetables. Stir to combine.

Add more seasoning as needed, and serve immediately!