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Heat the avocado and garlic in a large skillet over high heat. While the oil it heating season the sliced zucchini with a small amount of salt and pepper.
Add ½ of the zucchini. Toss the zucchini in the oil, then arrange them in a single layer in the skillet.
Cook the zucchini undisturbed for 2-3 minutes or until browned, then flip and cook on the other side for an additional 2 minutes.
Remove the zucchini from the skillet and set it aside.
Repeat this process with the remaining zucchini. Once the zucchini is all browned, return it to the skillet and reduce the heat to medium low.
Add the butter and red pepper flakes. Gently stir until the butter has melted.
Remove from heat and immediately top with the shredded parmesan cheese. Serve immediately and enjoy!