1. To make the tomato zucchini pasta recipe: Cook pasta al dente in a pot of boiling water, according to package directions.

2. Add two tablespoons of olive oil to a large skillet on medium heat. Sauté the diced zucchini until golden on the edges, stirring from time to time with a wooden spoon. Remove the zucchini to a plate and set aside. 

3. Still in the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, Cayenne pepper (if using), vegetable stock, and cover with a lid. Cook the tomatoes until they are blistered, stirring regularly with a wooden spoon.

4. Push the tomatoes on the side of the pan and add cooked zucchini, cooked pasta, and parmesan. Give a good stir and reheat for a couple of minutes, adding a little vegetable stock if necessary.

5. Serve the tomato zucchini pasta immediately with a drizzle of olive oil and more parmesan if you like. Enjoy! ❤️