In a high-speed blender, add macadamia nuts and hot water. Allow to sit for 5 minutes. Once softened add nutritional yeast, lemon zest and juice, garlic salt, 2 tablespoons of olive oil. Blend until completely smooth. Taste and adjust seasoning if needed.
Spiralize zucchini onto a cutting board or bowl.
In a sauté pan, heat 2 tablespoons of oil over medium-high heat. Add spiralized zucchini.
Cook until wilted and bright green (a few minutes), seasoning with garlic salt.
Pour in sauce. Toss to coat, and allow it to heat through for a few minutes.
Transfer zoodles to plates.
Garnish with parsley, chopped macadamia nuts, and black pepper.