1.  Add basil and olive oil to blender and puree until smooth. Strain through fine mesh strainer, season to taste with salt and set aside. 

2.  Heat a cast iron grill pan over high heat until smoking hot. Carefully spray with avocado oil and add zucchini. Season well with salt and pepper and cook 3-5 minutes. Flip and cook until zucchini is tender. Top with basil oil, pine nuts, and Parmesan. 

Note: Basil oil will keep in fridge for one month. Bring to room temperature and mix well before using.