Begin by boiling a large pot of salted water over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add zucchini slices and sauté for 3-4 minutes on each side until tender and golden brown.

In the same skillet, pour in another tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add halved cherry tomatoes and a pinch of salt; cook for 5-7 minutes until softened.

Return sautéed zucchini to the skillet. Add drained pasta to the mix, gently tossing everything together. If dry, drizzle in reserved pasta water until desired consistency is achieved.

Stir in freshly chopped basil, adjusting seasoning with salt, pepper, and optional red pepper flakes to taste. Mix thoroughly.

Plate the pasta warm and garnish with grated Parmesan cheese if desired. Serve as a hearty meal or with a crisp green salad.