1. Combine tomatoes, garlic, vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and chopped fresh basil leaves in small bowl and set aside.

2. Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core; you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.

3. Place zucchini in medium bowl and break up any large clumps. Drizzle 2 teaspoons oil over zucchini and toss to combine thoroughly.

4. Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until faint smoke appears. Add zucchini and spread evenly in pan with tongs; cook without stirring until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until new bottom layer browns, about 2 minutes more. Off heat, stir in tomato mixture and salt and pepper to taste. Transfer to serving platter, sprinkle with 1/4 cup finely grated Parmesan, and serve immediately, drizzling with additional olive oil, if desired.

Serves 4