Bring a LARGE pot of salted water to a boil.

Add in the zucchini noodles, breaking any really long noodles up as you add them to the pot (this makes it easier to mix with the cheese later,) and cook just until tender, about 2-3 minutes.

Pour the noodles into a colander, making sure to get all of the water out of the pot. Place the pot back onto the stove and reduce the heat to medium-low.

REALLY shake out the water from the zucchini noodles and then transfer them to a kitchen towel. Place another kitchen towel under (so you have a double-layer of towels) and squeeze the top of the zucchini noodles, trying to get as much water out as you can. The water is HOT, so don't directly grab the kitchen towel where the zucchini noodles are wrapped, as you could burn yourself.

Then, transfer the zucchini noodles onto a layer of paper towel. Place another layer of paper towel on top and squeeze out any water, being careful not to burn yourself (you do need to work quickly, as the noodles need to stay hot.) Repeat once more with another piece of paper towel, so that you've pressed the zucchini noodles out twice.

Transfer the noodles back to the pot on medium low heat and stir in the cheese, a few handfuls at a time. Add more cheese once the previous addition is melted. It might be a little bit globby, but that's normal, and the Greek yogurt helps smooth it out.

Once all the cheese is added and melted, stir in the Greek yogurt until well-combined. Finally, stir in the sun-dried tomatoes, garlic salt, Italian seasoning and a pinch of pepper.

Garnish with fresh basil (if desired) and devour IMMEDIATELY.