Use a vegetable spiralizer to make zucchini noodles with raw zucchini or buy pre-cut fresh, raw zucchini noodles.

Use kitchen shears or a knife to cut any extra-long noodles.

With a paper towel, gently squeeze zucchini noodles to remove excess moisture.

In a skillet on medium heat, melt butter and sauté garlic for one to two minutes.

Add Gordal Olives from Spain and sliced peppers to butter and garlic in the hot skillet and sauté for two to four minutes.

Add zucchini noodles and cherry tomatoes and sprinkle with pepper, and herbs to taste. (Due to the saltiness of the olives, you will probably not need to add any salt.)

Continue to sauté for two to four more minutes, tossing so all noodles have a chance to touch the bottom of the pan and cook until noodles are tender but not soft.

Sprinkle with grated hard cheese and toss.

Serve immediately.