Slice the zucchini into half-moons about 1/2 inch thick. Halve the cherry tomatoes and set them aside separately. Having everything ready before you turn on the heat matters here because this dish moves fast.

Heat a large wide skillet over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds. You want the pan genuinely hot before the zucchini goes in.

Add the zucchini to the pan in as close to a single layer as possible. Sprinkle with salt and pepper. Now leave it alone. Let it cook undisturbed for a full 1 to 2 minutes so the flat cut sides make solid contact with the hot pan and build a golden sear. Stir once, then let it sit another minute.

Push the zucchini to the edges of the pan and add the sliced garlic to the center. Cook the garlic for about 30 seconds, stirring it, until fragrant but not browned. Then mix it in with the zucchini.

Add the halved cherry tomatoes, cut side down. Cook for 2 to 3 minutes, stirring once or twice, until the tomatoes soften and start to release their juice. That liquid will coat the zucchini in a light, glossy pan sauce. Taste and add more salt if needed.

Remove the pan from the heat. Scatter the torn basil and lemon zest if using over the top. Give everything one gentle toss and transfer to a serving dish. Serve right away or let it sit at room temperature for up to 30 minutes, it holds up well.