In a 12-inch sauté pan over medium heat, melt 1 tablespoon of butter. Once hot, add the spiralized zucchini and cook for 2 to 3 minutes, tossing occasionally, until the zucchini softens slightly but remains firm, avoiding sogginess. Transfer the zucchini to a colander to drain while you prepare the sauce. Wipe the pan clean and return it to the heat. Add the remaining 3 tablespoons of butter and melt. Add the minced garlic and cook for up to 1 minute, until it just starts to turn golden. Pour in the heavy cream, then add Italian seasoning, salt, and pepper. Stir well and reduce the heat to medium-low. Let the sauce cook for about 2 to 3 minutes, or until it thickens to your desired consistency. Stir in the Parmesan cheese until it melts completely, then remove the pan from heat. Pat the cooked zucchini noodles dry with paper towels to remove excess moisture before adding them to the sauce. Toss the noodles gently to coat them evenly, then serve immediately.