Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the fusilli pasta and cook it according to package instructions until it reaches an al dente texture, about 8-10 minutes. Drain the pasta thoroughly in a colander and set it aside, making sure to keep it warm.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the diced zucchinis and sauté them for 5-7 minutes until golden on the edges and tender. Transfer the sautéed zucchini to a plate and set aside.

In the same skillet, add the cherry tomatoes along with vegetable broth, black pepper, fennel seed, garlic powder, and cayenne pepper if using. Cover and cook over medium heat for 5-7 minutes, stirring regularly until the tomatoes are blistered and softened but still hold their shape.

Once the tomatoes are ready, push them to one side of the skillet. Add the sautéed zucchini and the drained fusilli pasta to the pan. Sprinkle in grated parmesan cheese. Stir everything together gently and reheat for 2-3 minutes until the cheese melts and everything is well combined.

Check the sauce consistency—if it seems thick, add a splash more vegetable broth to loosen it up. Mix well. The flavors of your Tomato Zucchini Pasta should meld beautifully, ready to be plated and savored.

Serve your hot Tomato Zucchini Pasta immediately, drizzled with a little extra olive oil and a sprinkle of grated parmesan on top. Garnish with fresh basil or parsley leaves for added color and flavor.