Begin by bringing a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Reserve a cup of pasta water for later, then drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced zucchini and sauté for about 4-5 minutes until golden and slightly crispy. Transfer the zucchini to a plate.

In the same skillet, add cherry tomatoes with black pepper, fennel seeds, garlic powder, and cayenne pepper. Pour in ½ cup vegetable stock, cover, and cook for about 5 minutes to blister the tomatoes.

Push tomatoes to one side, add cooked zucchini and drained pasta to the skillet. Mix everything thoroughly, heating for another minute or two, adding reserved pasta water if needed.

Plate the pasta and finish with a drizzle of olive oil and grated Parmesan cheese. Serve immediately.