If it isn't pre-cut, slice the calamari tubes into thin slices and leave the tentacles intact. Pat dry and set aside. 

Peel the zucchini and using a peeler or a spiralizer, shred the zucchini into "noodles."

Peel the onion and thinly slice into rings.

Add the olive oil in a large skillet and turn to medium high heat.

Add the onion and saute about 2 minutes until starting to become translucent.

Add the zucchini and saute for another 5-6 minutes over medium heat until the zucchini is just starting to soften. You don't want it too soft at this point. If at any point during the cooking, liquid starts to accumulate in the pan as it cooks off of the zucchini or mushrooms, carefully pour the liquid off. You should be able to saute and slightly brown the vegetables.

Add the mushrooms and the squid to the mixture and sprinkle with the spices. and saute 5-6 minutes or until calamari is just cooked, but not rubbery.

Splash with the wine (if using) to de-glaze the pan and add flavor.

Saute one minute and remove from heat.

Serve immediately.