Sauté zucchini slices in a large skillet over medium-high heat until crisp tender, about 10 minutes. Add the garlic and cook for one additional minute.
Stir in the diced tomatoes including the juices. Season with salt and pepper and Italian seasoning if needed.
Simmer uncovered until liquid has evaporated, about 9 to 10 minutes.
Sprinkle with Parmesan cheese, if using, and serve.
Notes
You can slice your zucchini as thick or thin as you like it, just make sure that the slices are equal so they cook evenly.
For Whole30/Paleo: sprinkle with Nutritional Yeast Flakes for a cheesy type flavor.
I have not tried it, but I am guessing that zoodles would also work with this recipe.
Nutrition information includes the Parmesan cheese.