Cut zucchini in half lengthwise, and then into 2” chunks.
Heat oil in a large frying pan over medium high heat. Add zucchini and cook for 5 minutes, cut side down, without stirring, until they start to brown.
Add cherry tomatoes, garlic, salt and ground coriander. Stir to combine. Cook another 5 minutes without stirring until zucchini is a nice roasted brown color and tomatoes are splitting and softening. Pour onto platter.
Garnish with freshly ground black pepper and coarse sea salt.