In a large nonstick skillet over medium high, heat olive oil. Add the garlic and cook, stirring, 1 minute, or until just softened. Add the zucchini, carrots and salt, tossing frequently, until vegetables are tender-crisp, about 4 minutes. Remove from heat and add lemon juice and parsley, toss to combine. Garnish with cheese and red pepper flakes, if desired.