Bring a large pot of salted water to a boil; cook linguine until al dente.
While the water boils and the pasta cooks, core and finely chop the tomatoes. Cut the zucchini into thin slices. Chop the basil and parsley (1 tablespoon each). Mince the garlic. (If desired, you can sauté the garlic in a bit of olive oil beforehand to make it less potent.) If not already grated, grate the cheese.
In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with 1 1/2 teaspoons kosher salt and 2 tablespoons olive oil.
When the pasta is done, drain it and toss it with a bit of olive oil. Add it to the bowl of tomatoes along with the zucchini and toss well. Add the Parmesan cheese and toss again.
Serve topped with more grated cheese and freshly ground pepper.