Preheat oven to 375 degrees F.
Toss tomatoes with oil, salt, and oregano. Roast for about 15-20 minutes until browned and soft. Remove from oven and set aside.
Meanwhile place zucchini in a large bowl with a few pinches of salt. Toss well and set aside to sweat while you prepare lemon-garlic sauce.
Place olive oil, lemon zest, lemon juice, and garlic in a small sauté pan. Gently warm until fragrant.
Add zucchini noodles to pan and stir to coat. Remove from heat.
Toss in tomatoes, season with salt and fresh pepper and serve immediately topped with pine nuts.
Serving Size 6 Servings