Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
Remove zoodles from skillet and set aside.
Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
Add garlic and cook for 1 minute or until fragrant, stirring frequently.
Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.
Bring to a steady simmer and cook for 3 minutes, or until thickened.
Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
Stir and continue to cook for 2 more minutes.
Remove from heat.
Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.