Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add your preferred pasta and cook according to the package instructions, usually around 8-10 minutes until it reaches al dente. Keep an eye on it to avoid overcooking, then drain the pasta in a colander and set it aside, allowing any excess water to evaporate.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced zucchini and sauté for about 5-7 minutes, stirring occasionally, until the zucchini is tender and golden brown. Once cooked, remove the zucchini from the skillet and set aside.

In the same skillet, add another splash of olive oil if needed, then toss in the cherry tomatoes. Season with black pepper, fennel seeds, garlic powder, and a pinch of cayenne pepper. Pour in 1 cup of vegetable stock and cover, cooking for about 5-6 minutes until the tomatoes blister and release their juices.

After the tomatoes have cooked down, push them to one side of the skillet. Return the sautéed zucchini to the pan, along with the reserved pasta. Sprinkle in 1/2 cup of grated Parmesan cheese. Stir everything together gently to combine and heat through for about 2-3 minutes.

Once your Tomato Zucchini Pasta is well mixed and heated, it's ready to serve! Plate the pasta, drizzle with a little extra olive oil, and add additional Parmesan cheese on top.