Using a spiralizer, slice zucchini into noodles, and place in a mesh colander, place colander over a bowl. Mix 1/4 tsp. sea salt into the zucchini noodles and allow them to sit for 20 minutes. This will help draw out excess water.
While zucchini is soaking, chop tomatoes, slice mushrooms and basil and mince garlic.
Heat olive oil in a large skillet, swirl to coat the pan completely. Add in mushrooms and garlic, sautéing 3-4 minutes.
Press additional moisture out of zucchini and toss in with mushrooms and garlic. Sprinkle mixture with lemon zest, and toss in tomatoes and basil.
Sauté an additional 3-4 minutes until veggies are crisp tender. Top with parmesan and serve.