To assemble lasagna, line the bottom of a rectangle baking pan with 1/2 cup of sauce, large enough to fit the lasagna noodles, about 9 inches in length. Top with a lasagna noodle and then a single layer of zucchini. Coat with more sauce and sprinkle with grated mozzarella cheese. Repeat layers ending with zucchini, sauce and a 1/4 cup of shredded mozzarella. Top with cherry tomatoes and sprinkle with parmigiano. Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake for an additional 15 minutes. Increase oven to broil and bake until slightly brown and tomatoes have softened. Remove from oven and let stand for 10 minutes before cutting. Served topped with fresh basil and grated parmigiano.