Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced zucchini to the skillet and cook for about 4-5 minutes, stirring occasionally, until tender.
Stir in the halved cherry tomatoes, dried basil, and dried oregano. Cook for an additional 3-4 minutes until the tomatoes start to soften.
Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together until well combined. Season with salt and pepper to taste.
If desired, sprinkle with grated Parmesan cheese and toss again. Serve warm, garnished with fresh basil leaves if using.