Cut the ends off the zucchini and put through a spiralizer (Veggetti and Paderno both make these handy spiral cutting tools) or use a manual vegetable peeler to get long spaghetti-like strands. Set aside.
Add garlic, basil, pine nuts and olive oil into a food processor.
Add salt and pepper to taste. Set aside.
Heat a skillet on medium heat and add 1 tbsp. of olive oil. Cook chicken sausage until browned, turning occasionally, about 8 minutes.
Add mushrooms, tomatoes and onions to sausage in the skillet.
Stir until combined. It will create almost a stew.
Once vegetables are cooked through, add beans and salt and pepper to taste.
Heat another large skillet and add a tbsp. of olive oil.
Once heated, add the zucchini noodles, stirring occasionally.
Sauté until zucchini is slightly softened, about 6 minutes.
Add pesto to zucchini and stir until noodles are evenly coated.
Add Parmesan cheese and a dash of salt, if desired. Lower the heat.
Put noodles in a large serving dish and top with vegetable mixture.
Give it a toss, and top with more Parmesan cheese, if desired, and enjoy!