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Heat 2 tablespoons of olive oil in a large skillet over medium-low heat and sauté the garlic for approximately 2 minutes. You’ll want them to be fragrant and golden brown in color.
Place the sliced mushrooms in a single layer into the skillet with the garlic. Cook for 10 minutes, flipping halfway through, and set aside.
In the same skillet, heat the remaining olive oil and sauté the zucchini noodles until just tender, approximately 2 minutes.
Pour the coconut aminos over the zucchini noodles and toss to coat.
Return the cooked garlic and mushrooms back to the skillet and toss with the zoodles.
Garnish with red pepper flakes and chopped scallions before serving.