Heat the oil in a pan over medium heat. Add the leeks, a pinch of salt, and cook until soft, stirring frequently, about 5 – 8 minutes. Remove the leeks and set aside. Add the artichokes to the pan and cook for a couple of minutes per side. Return the leeks to the pan and toss with the artichokes. Stir in another pinch of salt, the lemon zest, and a pinch (or more) of red pepper flakes. Add sliced sundried tomatoes and olives if you are using them.
Add the spiralized zucchini and a couple spoonfuls of the parmesan and gently toss. Cook for a couple of minutes, just until heated through (about 5 minutes). Serve with a sprinkling more of parmesan, red pepper flakes, and a squeeze of lemon. Enjoy!