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Slice the cherry tomatoes in half and slice the zucchini into half moons.
Heat a large skillet over medium heat. Drizzle with olive oil. Once hot, add the sliced cherry tomatoes and zucchini. Sauté for 4-5 minutes, stirring occasionally, or until the tomatoes are starting to break down and the zucchini softens.
Stir in the salt, gnocchi, and drained and rinsed beans. Continue pan-frying until the gnocchi is soft and the zucchini is golden, about 5 minutes, stirring occasionally.
Stir in minced garlic and optional red pepper flakes, cooking another 1-2 minutes, until the garlic is aromatic.
Reduce the heat to low. Stir in the pesto, juice from a lemon, and lemon zest. Top with freshly grated Parmesan cheese and freshly ground black pepper. Serve garnished with extra dollops of pesto, if desired. Enjoy!