Begin by washing the zucchini thoroughly and cutting off both ends. Using a spiralizer, create zoodles, or slice them into thin, noodle-like strips.

Sprinkle the freshly made zoodles with salt and toss them in a colander. Let them sit for 30 minutes to draw out excess moisture.

In a mixing bowl, combine minced garlic, coconut aminos, tahini, sesame oil, chili powder, and chili oil. Stir until smooth.

After draining the zoodles, gently squeeze them to remove any remaining moisture. In a large mixing bowl, combine zoodles and sauce.

Plate the coated zoodles and sprinkle with toasted sesame seeds and finely chopped green onions. Serve chilled or at room temperature.