Step 1: Preheat your oven to 400°F (200°C).
Step 2: On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and a grind of black pepper. Spread them in a single layer and roast for 15-20 minutes, or until softened and slightly burst.
Step 3: While the tomatoes roast, spiralize the zucchinis into noodles. If your zucchinis are very watery, you can lightly salt them and let them sit for 10 minutes, then pat dry with paper towels to remove excess moisture. (Optional step for firmer noodles).
Step 4: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 5: Add the roasted tomatoes and their accumulated juices to the skillet. Stir gently.
Step 6: Add the spiralized zucchini noodles to the skillet. Toss gently with tongs for 1-2 minutes, just until the zucchini is tender-crisp. Do not overcook, or the noodles will become soggy.
Step 7: Remove the skillet from the heat. Stir in the fresh basil pesto and grated Parmesan cheese until everything is well combined and coated.
Step 8: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.