Begin by spiralizing the zucchini into long, noodle-like strands using a spiralizer. While you prepare the zucchini, chop the bell peppers and halve the cherry tomatoes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add about 3-4 cloves of minced garlic, sautéing for 1-2 minutes until fragrant.

Introduce the prepared bell peppers and cherry tomatoes to the pan, stirring occasionally. Sauté these veggies for about 3-4 minutes until they begin to soften.

Pour in ½ cup of white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Allow the wine to simmer for 2-3 minutes.

Stir in 1 cup of heavy cream, bringing the sauce to a gentle simmer over medium-low heat. Let it cook for about 3-5 minutes until it thickens slightly.

Gently fold the spiralized zucchini into the sauce, cooking them for just 2-3 minutes until heated through.

Sprinkle salt and pepper to taste over your dish, stirring to combine. Remove the skillet from heat and top with ½ cup of freshly grated Parmesan cheese.