Dice zucchini, mince garlic, drain and rinse chickpeas; set all aside separately.
In a large skillet, heat olive oil over medium. Cook and stir garlic for 1 minute. Add zucchini, chickpeas, drained corn, basil, chopped cilantro, oregano, thyme, salt and pepper. Mix well and cook for 4 minutes. Remove from heat.
Add quinoa and spritz with juice of 1/4 lime; toss to coat evenly. Sprinkle with Parmesan cheese.
Serve warm or cold with cubed honeydew on the side.