Julienne the zucchini into "noodles" using a julienne peeler, mandoline or spiralizer. Lightly salt and set aside.
Halve avocado and remove the pit. Scoop out the inside and place in a food processor or blender.
Add garlic, lemon, parsley, salt, basil, and 1/4 c. avocado oil. Blend until smooth.
Heat 1 Tbsp. avocado oil in a pan.
Add zucchini and sauce. Sautée 5 min. or until zucchini is just beginning to soften and sauce is warm.
Serve with your protein of choice—chicken breast and shrimp are my favorites.