Then I saw this thing advertised. It is a spiralizer. Once you get past the "gluten free" hype and stop trying to pretend that strands of zucchini are pasta, the idea is quite handy. The tool is unnecessary - at least for this dish. A good old-fashioned vegetable peeler is all you need. But the spiralizer did spark some thinking.
The secret to this dish is your choice of olive oil. It would be revolting with a neutral tasting oil. We used a California Koroneiki oil, an oil with lots of peppery notes and a silky, buttery mouth feel.