Using a spirzlier, spiralize zucchini. Place zucchini in a strainer over the sink, rinse with cold water and toss with salt. Let strain for 15-20 minutes while you prepare the walnut pesto.
In a food processor, pulse basil, garlic, lemon juice, walnuts, avocado, EVOO, red pepper chili flakes and salt + pepper. Once smooth, mix in Parmesan. If your pesto is too thick, add in a little more lemon juice or EVOO.
In a medium to large sized skillet, heat zoodles for no more than 5 minutes. You do not want them to get soggy! Mix in pesto, reserving some for topping. Enjoy immediately.