Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add in your minced garlic and cook for no longer than 1 minute, or until just fragrant. Add in the zucchini and stir-fry for 3-4 minutes, or just until crisp-tender. Set aside to cool for a bit.

In a large bowl, add the remaining 1 Tablespoon olive oil, fresh lemon juice, chopped parsley, basil, and ¼ cup of Parmesan cheese. Whisk to combine well, then add in the cherry tomatoes and zucchini. Toss gently to coat all the veggies with your dressing.

Cover and refrigerate for at least 1 hour, up to 4 hours.

Sprinkle your marinated zucchini salad with the remaining Parmesan cheese, and maybe a few more fresh herbs and enjoy!