Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ¼ cup of the pasta cooking water.

Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté until tender and golden around the edges. Transfer the zucchini to a plate and set aside.

Add the cherry tomatoes, minced garlic, garlic powder, Italian seasoning, chili flakes, salt, and black pepper to the same skillet. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Pour in the reserved pasta water. Stir and cook for another 2–3 minutes, allowing the tomatoes to break down slightly and create a light sauce.

Add the drained pasta and grated Parmesan to the skillet. Stir well until the cheese melts and the pasta is evenly coated in the tomato mixture.

Return the zucchini to the skillet and add the fresh basil. Gently toss everything together until evenly combined.

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