Warm Zucchini Salad with Almonds

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2 tablespoons olive oil

3 small zucchinis, sliced into 1/4-inch-thick matchsticks

Kosher salt and freshly ground black pepper

1/3 cup sliced almonds

2 cloves garlic, minced

1/2 Fresno chile, seeded and minced

2 teaspoons red wine vinegar

1 small bunch fresh mint, roughly chopped

1 small bunch fresh parsley, roughly chopped

1/4 cup shaved Parmesan (use a peeler)