Cook the pasta in salted boiling water according to package instructions until al dente, about 8-10 minutes. Reserve ¼ cup pasta water, then drain pasta.

In a skillet, heat olive oil over medium heat, add zucchini, and sauté for 4-5 minutes until golden brown. Remove and set aside.

In the same skillet, add more olive oil if needed, then cook cherry tomatoes and garlic for 3-4 minutes until tomatoes soften. Add seasonings.

Return reserved pasta water to the skillet with tomatoes, add drained pasta, and toss everything together. Stir in Parmesan cheese.

Fold in sautéed zucchini and basil. Adjust seasoning, then serve hot with extra cheese and basil on top.