Slice zucchinis in half, then chop into 1/4 inch thick half moons. Toss zucchini slices with salt, then place them in a colander lined with paper towels. Cover the zucchini with more paper towels, then place a heavy pot on top of the zucchini to press them down. Set aside for 20 minutes to drain.
Heat avocado oil in a high-walled saute pan on medium heat, then add the sliced mushrooms. Saute until mushrooms are golden brown, about 10 minutes.
Pat zucchini slices dry, then add to the saute pan. Saute for an additional 10-15 minutes until the zucchinis have become golden brown and soft.
Toss sauteed zucchini and mushrooms with the crushed red pepper flakes and basil. Taste for salt levels, then serve and enjoy!