Start by bringing a large pot of salted water to a rolling boil. Add the fusilli pasta and cook for about 8-10 minutes until it reaches al dente, stirring occasionally to prevent sticking. Once done, drain the pasta, reserving a cup of the pasta water if needed for later, and set it aside in a large mixing bowl.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced zucchini and sauté for 5-7 minutes until it becomes golden and tender, but still has a slight crunch. Stir occasionally to ensure even cooking, then transfer the zucchini to a plate and keep it warm while you prepare the tomatoes.

Using the same skillet, add another tablespoon of olive oil if needed. Toss in the cherry tomatoes along with your choice of spices—black pepper, fennel seed, garlic powder, and a pinch of cayenne pepper. Cover the skillet and cook for 5-7 minutes until the tomatoes burst and soften, releasing their juices into a beautiful sauce.

Uncover the skillet and push the blistered tomatoes to the side. Add the sautéed zucchini, reserved fusilli pasta, and half of the grated Parmesan cheese. Gently toss everything together over medium heat for about 2-3 minutes, allowing the pasta to absorb the flavors. If the mixture seems too dry, stir in some reserved pasta water or vegetable broth until your desired sauce consistency is reached.

Plate your delightful Tomato Zucchini Pasta, drizzling a touch of olive oil over the top. Garnish with freshly chopped basil or parsley, and sprinkle the remaining Parmesan cheese.