Bring a large pot of water with a handful coarse salt to a boil, to cook the pasta. Meanwhile cut the zucchini and tomatoes into small cubes.
Put the garlic cloves in a large pan, use them whole if you prefer to remove them prior to adding veggies for a milder flavor, or chopped for a stronger one. Add a little olive oil and turn on the heat. Add the zucchini and cherry tomatoes, season with salt and cook over medium heat, covered with a lid.
Add the pasta to the boiling water and cook it "al dente", drain it and pour it into the pan with the tomato and zucchini sauce. Saute for about 30 seconds then turn off the heat.
Add to your pasta some fresh grated lemon zest, a drizzle of olive oil, basil leaves and serve.