Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, drain, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté sliced zucchini for about 3-4 minutes per side until golden brown and tender. Remove zucchini from skillet.

In the same skillet, add another tablespoon of olive oil if needed, then sauté minced garlic until fragrant, about 30 seconds. Add halved cherry tomatoes and a pinch of salt. Cook for 5-7 minutes until softened.

Return sautéed zucchini to the skillet, add the drained pasta, and toss together. Gradually incorporate reserved pasta water as needed to adjust sauce consistency.

Stir in chopped fresh basil, salt, black pepper, and red pepper flakes, if desired. Serve warm, garnished with grated Parmesan cheese.