2-3zucchinisspiralized or cut into ¼ inch wide strips
Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
ZucchiniNoodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.
Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).