Pesto Zoodles

Ingredients
4 medium zucchini (one per serving), sliced using a vegetable spiralizer
½ cup  Pesto
2 average avocados
1 cup olives, pitted
¼ cup sun-dried tomatoes, drained, 4-6 halves
¼ cup fresh basil
2 tbsp extra virgin coconut, or olive oil
¼ tsp salt or more to taste

Using a spiralizer, create zucchini "noodles". Chop the soft core of the zucchini and add it to the zoodles. If your zoodles tend to get mushy, try this technique from Mellissa at The Clothes Make The Girl.
Place the zoodles (in batches if needed) on a pan greased with coconut oil and cook briefly for 2-5 minutes. The exact time depends on how tender you prefer the zoodles to be.
Peel and halve the avocado. Remove the seed and slice it into stripes. Drain and chop the sun-dried tomatoes and drain the olives.
Take the zoodles off heat and spoon in the pesto. Mix until well combined and season with salt.