Place a baking rack in the middle position and preheat oven to 400 degrees F. Cook the pasta according to the package directions & drain, reserving 1 cup of the pasta water.

Tomatoes Parmesan: While the pasta cooks, make the tomatoes Parmesan. Using a little olive oil, lightly grease a baking sheet or use a silicone baking mat. Arrange the sliced tomatoes on the prepared baking sheet.

In a medium bowl add the panko breadcrumbs, Parmesan cheese, olive oil, garlic, basil, salt, pepper, and oregano; mix until combined and the olive oil evenly coats the bread crumbs.

Divide the breadcrumb mixture evenly atop the sliced tomatoes. Drizzle with some additional olive oil and bake for 10-12 minutes, or until the tomatoes are cooked and the breadcrumbs become light golden brown.

Pasta: In a small sauce pan over medium heat, add 1/4 cup olive oil, garlic, and crushed red pepper. Saute until the garlic becomes fragrant, about 1-2 minutes.

In the same pot as the pasta was cooked in, add the drained pasta and the olive oil mixture. Toss to evenly coat the pasta. Add the shredded zucchini, basil, Parmesan cheese, and enough of the reserved pasta water to make a light, somewhat creamy sauce. Season with salt & pepper.

To Finish: Plate the pasta and top with the Parmesan tomatoes. Garnish with additional Parmesan and chopped basil (optional). Serve.