Boil pasta in salted water until al dente. Reserve 1/3 cup of pasta water, then drain.
In a skillet, heat olive oil and sauté zucchini until golden brown. Set aside.
In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper, and vegetable stock. Cover and cook until tomatoes blister.
Return zucchini and cooked pasta to the skillet. Add parmesan. Toss everything together.
Adjust seasoning, loosen sauce with pasta water if needed, and serve warm with fresh herbs.
