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Bring a large pot of salted water to a boil. Wash and dry all produce.
Peel and finely chop garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim ends from zucchini; working over a large bowl and using a peeler, shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core.
Toss zucchini ribbons with a large drizzle of olive oil and 1 tsp lemon zest (2 tsp for 4). Season with plenty of salt and pepper and add juice from 1 lemon wedge (2 wedges for 4). Toss to coat. Set aside.