Toss the zucchini noodles with salt and let them sit in a colander to drain. Squeeze out more water with a towel.
Heat olive oil in a skillet and then add minced garlic, sautéing until fragrant.
Add the zucchini noodles to the skillet.
Stir in red pepper flakes, salt and pepper.
Fold in grated Parmesan and Pecorino cheese.
The cheese will melt quickly, and then the zucchini noodles are ready.