Bring a pot of water to a boil.
Spear fresh tomatoes with a fork and immerse in boiling water for a few seconds then remove skins. Cut in half crosswise and gently squeeze out seeds. Cut pulp into small pieces. (If preferred, used canned tomatoes.) Add oil, parsley, basil, 1 teaspoon salt and garlic and mix well to combine. Let set at room temperature for at least 2 hours.
In a large bowl, combine pasta, cheese, zucchini and 1 teaspoon salt. Add tomato mixture and toss gently until well incorporated. Serve immediately with ground pepper. Makes 8-10 servings. Enjoy!