Start by turning your zucchini into noodles, whether using a Veggetti or a peeler. If using a peeler, cut the strands into thinner strands, approx. the size of fettuccine.

Set aside.

In a large skillet, melt the butter on medium-high heat.

Add the garlic, and simmer until fragrant but not browned.

Sprinkle in the flour, and whisk until a roux is formed.

Once a roux is formed, add the milk.

Bring the heat up slightly, and stir the milk as it heats up. You want it to thicken.

Once the milk has thickened a bit, bring down the heat to moderate and add the cheese.

Stir until the cheese is completely melted.

Add sea salt and cracked black pepper to taste.

Carefully place the zucchini noodles into the skillet and toss to coat. Allow to simmer for approx 3-4 minutes to tenderize the zucchini.

Plate, and garnish with shaved parmesan.