Drowning in Zucchini

This summer our kitchen garden has not exactly been spoiling us - the cold and far too wet month of May and then nothing but fierce Mistral winds in June have seen to it that most of our lovingly planted beans just drowned, tomatoes are trying to turn red just now and the garlic  doesn't look too promising either. So we are real happy that at least our zucchini plants are not letting us down - actually we are kind of drowning in zucchini right now. So I have to figure out how to make the most of them. I wish I'd still remember and could give credit where I saw how to turn zucchini into pasta like strips but I don't (sorry!) because this has become my new favorite new trick of  of turning them into a très, très tasty zucchini side dish - perfect for BBQ's or with steamed fish.
Top and tail the zucchini,then finely slice them with a vegetable peeler. Peel and very finely chop a garlic clove or two. Finely chop five sundried tomatoes (the ones that come in oil). Add a generous handful of cherry tomatoes and toss all into a frying pan with a good slug of olive oil. Gently sweat over moderate heat until the cherry tomatoes begin to collapse, then add the zucchini and cook gently until just tender but still al dente. Season with a good pinch of  Herbes de Provence and a few rounds of pepper fresh from the mill.