Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until fragrant (about 2 minutes). Stir in the zucchini and cook for 3-4 minutes until slightly tender. Add the cherry tomatoes, red pepper flakes, oregano, basil, salt, and black pepper. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.

Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Sprinkle with grated Parmesan cheese (if using) and stir to combine.

Garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately and enjoy.