Cut the zucchini into delicate ribbons using a vegetable peeler or mandoline, being careful to stop peeling once you reach the seeds.

Place the ribbons in a colander and toss with salt to help draw out excess moisture. Let stand while you prepare the pesto.

Add the avocado, basil, walnuts, garlic, lemon, and parmesan to a food processor and blend to form a smooth sauce, adding water as needed.

Heat up the olive oil in a skillet over medium heat.

Sauté the zucchini ribbons for 3–5 minutes or until just beginning to soften. Remove from the heat.

Spoon the pesto over the zucchini ribbons and gently toss to coat. Season with salt and pepper to taste.

Transfer the swirled ribbons to a plate and garnish with fresh basil and grated parmesan.