Trim the zucchini ends.
Peel down the length of each zucchini until you reach the seeded center, creating long, noodle strands.
Place the noodles in a medium bowl, add the quartered cherry tomatoes.
In a small bowl combine the oil, garlic, lemon juice, dried basil, salt and pepper.
Pour over the noodles and mix to combine.
Chill for at least 20 minutes in the fridge.
Garnish with drops of balsamic vinegar glaze before serving.