In a spiralizer or mandolin, shred zucchini into noodles. In a mini chopper of food processor, place olive oil, garlic, basil, spinach and blend until smooth. Add avocados, salt and pepper and blend until smooth.
In a large sauce pan, melt coconut oil then add zucchini noodles. Stir until they have lost some water but not totally flimsy. Drain from water and place in a serving bowl. Add avocado pesto, tomatoes, and red pepper flakes to noodles and combine.