Heat olive oil and butter in a large skillet over medium heat until melted and lightly bubbling.

Add the diced shallot and cook until softened and fragrant.

Stir in the garlic and cook briefly until aromatic without browning.

Add the cherry tomatoes and cook until they begin to soften and release their juices.

Pour in the vegetable broth and stir well to combine the flavors.

Add the lemon juice, lemon zest, salt, black pepper, and red pepper flakes.

Let the sauce simmer gently for a few minutes until slightly reduced.

Add the zucchini ribbons and toss gently to coat them in the sauce.

Cook just until the zucchini becomes tender-crisp and bright green.

Sprinkle in the Parmesan cheese and parsley while tossing continuously.

Remove from the heat once the sauce lightly coats the zucchini and smells fresh and garlicky.

Transfer to a serving dish and garnish with additional parsley and Parmesan if desired.

Serve immediately while warm and glossy.