Heat oil on a skillet and then add onions, mushrooms, and bell pepper.
Sauté on medium-high heat for 5-10 minutes or until vegetables are soft and cooked through.
Once vegetables are soft, add 2 cloves of minced garlic.
Add butter onto hot skillet and melt into veggies. Then add salt and flour and mix together.
Pour chicken broth into skillet and cook, stirring often, until it thickens (should take just a few minutes).
Mix in basil and pepper and continue to stir while it thickens.
Turn off the heat then add ¼ cup heavy whipping cream.
Spiralize the zucchini’s.
In another pan over medium-high heat, put in oil and water. Dump in your zucchini noodles.
Cook for 4-5 minutes until zucchini is soft.
Layer the zucchini's, cream sauce, and some bacon.
