Heat the oven to 400 degrees. Coat a 1-quart shallow bakingdish with nonstick cooking spray.
Place the zucchini in a bowl, add salt and pepper to taste and mix gently. Let stand for 5 minutes. Drain the zucchini of any water that may have collected in the bottom of the bowl.
Heat 1 tablespoon of oil over medium heat in a large nonstick skillet. Add the zucchini and cook 10 minutes until all the moisture has evaporated. Add the garlic and cook 5 minutes. Stir in the parsley and basil and remove from heat.