Use a spiralizer to make zucchini noodles. Place the noodles in a skillet along with the tablespoon of olive oil.
Cook over medium heat, stirring often, for about 5-7 minutes. The zucchini noodles should be bright green and tender.
Turn off the heat, and squeeze the juice from the lemon onto the zoodles. Add the dill and stir. Season with salt and pepper if desired.
Notes
Store leftover zoodles in the refrigerator, they should be good for 2-3 days. For best texture, eat them right after cooking.This recipe could also be made with yellow squash.