Bring a large pot of water to a boil. Add 1 teaspoon salt and cook the pasta according to package directions.
In another large pot over medium heat, heat 2 teaspoons olive oil. Add the cherry tomatoes, garlic, zucchini and red pepper flakes. Cook, stirring occasionally, until browned and softened, 5 to 7 minutes. Add the vinegar, basil, oregano, olives and black pepper. Reduce the heat to low.
Drain the pasta. Add it to the vegetables and fold everything together. Season with salt and served garnished with Parmesan.