Italian Zucchini-Tomato Skillet

I feel a little weird posting an Italian recipe since it looks like everyone loves Mexican... :)
But I had several zucchini and squash I needed to use and this turned out pretty good. I added salt after it was cooked.

1 clove garlic, minced
1 T. cooking oil
2 medium zucchini and/or yellow squash, halved lengthwise and cut into 1/4" slices
6 green onions, bias-sliced into 1" lengths
1 C. halved red and/or yellow baby pear tomatoes, or cherry tomatoes (I chopped up a regular tomato)
3 T. snipped fresh parsley (optional)
1 T. snipped fresh basil or 1 tsp. dried basil, crushed
2 T. grated parmesan cheese

In a large skillet cook and stir garlic in hot oil 30 seconds. Stir in zucchini. Cook and stir 1 1/2 minutes. Add green onions; cook and stir 1 1/2 minutes more or till vegetables are crisp-tender.

Stir in tomatoes, parsley (if desired), and basil. Cook and stir 1 minute more or till heated through. Transfer to a serving dish; sprinkle with Parmesan cheese.

Serve immediately.