Bring a large pot of salted water to a boil, then add pasta. Cook according to package instructions until al dente (8-10 minutes). Reserve ¼ cup of pasta water before draining.

In a skillet, heat olive oil over medium heat. Add sliced zucchini, sauté for 4-5 minutes until golden brown but crisp. Transfer zucchini to a plate and keep oil in the skillet.

In the same skillet, add halved cherry tomatoes and minced garlic. Sauté for 3-4 minutes until tomatoes soften. Stir in Italian seasoning, chili flakes, salt, and black pepper.

Pour reserved pasta water into the skillet and stir. Simmer for 2-3 minutes to create a light sauce.

Add cooked pasta and sautéed zucchini back to the skillet, tossing to combine. Sprinkle with Parmesan cheese and stir until it melts.

Plate the Tomato Zucchini Pasta, garnish with fresh basil and extra Parmesan if desired. Serve immediately.