Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute pan over very low heat & add the garlic. Let it sweat so that the flavour infuses the oil. Add the rosemary & sage & let them wilt in the oil for a minute or so.
Cut the cooled zucchini into strips the size of kitchen matchsticks & place them in the salad bowl. Whisk together the lemon juice, 1/4 c olive oil, salt, pepper & garlic-herb infused oil. Toss carefully, being extremely careful not damage the fragile zucchini pieces. Serve at room temperature.