In a small saucepan over medium heat, combine 1/4 cup olive oil and butter. Once the butter has melted, add the minced garlic and cook for 1 minute, until fragrant. Season lightly with salt and ground black pepper, then remove the saucepan from heat and set it aside.

In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil and add the spiralized zucchini noodles. Pour in the water to help steam the noodles. Allow them to cook for about 5 minutes, stirring occasionally, until they are tender yet still firm (al dente). Carefully drain any excess liquid.

Return the prepared zucchini noodles to the skillet and drizzle with the prepared garlic oil. Gently toss the noodles to ensure they are evenly coated. Sprinkle with Parmesan cheese and, if desired, add red pepper flakes for an extra kick. Serve immediately and enjoy this low-carb twist on a classic Italian pasta dish.