If doubling the recipe, saute the zucchini in two batches or using two large pans.
Halve and slice the zucchini. If using very large zucchini, halve them, remove the seeds with a spoon, quarter and slice them.
Heat one tablespoon olive oil in a large skillet or non-stick pan. Pan-fry the zucchini for 5-6 minutes, shaking the pan every minute or so to make sure that the zucchini slices get fried on both sides.
In the meantime, remove the excess oil from the tomatoes by patting them lightly with kitchen paper. Chop them.
Chop the herbs and set them aside.
Add the pesto and the chopped tomatoes to the zucchini. Stir well but carefully for about 1 minute.
Adjust the taste with salt and pepper and add the fresh chopped herbs.