Easy Cheesy Zucchini

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From "A Veggie Venture", another 'to try' recipe. I am trying to get in the habit of serving two veggie sides with each dinner, so we need some new ideas!

Easy Cheesy Zucchini aka: "Easy Peasy Cheesy Zoosy-keesy-neesy"

1 tablespoon olive oil
2 garlic cloves, sliced thin
1 pound zucchini, ends trimmed, cut in half length-wise (unless baby zucchini) and then in half-inch thick half moons
2 tablespoons fresh basil or parsley, chopped
Kosher salt to taste
2 tablespoons freshly grated Parmesan
2 tablespoons grated mozzarella or other melt-y cheese

In a large skillet with a cover, heat the oil til shimmery. Add the garlic and stir to coat with oil, then cook for a minute or two, just until garlic begins to turn golden in color. Add zucchini, stir several times to coat with oil and garlic. Cover and cook for four minutes, stirring once or twice. Uncover and let continue to cook til done (slightly crisp suits my taste). Stir in salt and parsley. TURN OFF THE HEAT. Sprinkle cheese over top, cover and let rest for 1 - 2 minutes til cheese is slightly melted. Serve immediately.