Add 1 tbsp of butter to a large skillet pan. Heat over medium-high heat. While the pan is heating, chop the prosciutto into small slices. Add to the heated pan, and cook until crispy, but not burned.

Remove the prosciutto from the skillet, and set aside. Add the other tbsp of butter to the skillet. Dice the onion, and add to the skillet. Cook for approximately 5 minutes, or until the onion is translucent, and slightly caramelized.

While the onion is cooking, cut the avocados, and add both to a large glass bowl. Use a fork to smash the avocado. Add the garlic powder, salt, pepper, and chicken bone broth. Mix well. The avocado sauce should be thick like a batter.

Drain the zucchini noodles well. The best way to cook the zucchini is in a skillet. Add the drained zucchini noodles to the skillet with the onions. Cook for 1-2 minutes, or until zucchini is warmed through. After cooking the Zoodles, add the avocado sauce to the skillet, as well as the ¼ cup of shredded parmesan cheese. Mix well, and cook for 2-3 minutes, or until the cheese is melted and the mixture is warm.

Serve the cooked Zoodles immediately, and top each bowl with the crispy prosciutto, and additional parmesan cheese.