Cut zucchini into thin, noodle-like strips into a bowl. Put avocado pulp, cilantro and salt into a blender.
Squeeze lemon juice over it. Put the top on and mix it well to a smooth consistency. Place a skillet on the stove over medium heat. Add extra virgin olive oil and tomatoes.
Sauté tomatoes for about 5-6 min, add Coconut Aminos Teriyaki sauce, and continue sautéing for one more minute. Add avocado cream to zucchini spaghetti and mix well.
Serve on a plate with tomatoes on top of spaghetti and sprinkle with parmesan cheese.