Fill a large pot with water, add salt, and bring it to a boil. Add fusilli pasta and cook for 8-10 minutes until al dente. Drain pasta, reserving a cup of pasta water, and set aside.

In a large skillet, heat olive oil over medium heat. Add zucchini and sauté for 5-7 minutes until golden brown and tender. Transfer zucchini to a plate.

In the same skillet, add more olive oil if necessary, and toss in cherry tomatoes, garlic powder, black pepper, fennel seed, and cayenne pepper. Cook for 5-7 minutes until tomatoes blister.

Reduce heat to low and return zucchini to skillet. Stir in cooked fusilli and Parmesan cheese; toss for 2-3 minutes until the cheese melts.

If the sauce is too thick, gradually add reserved pasta water to adjust consistency. Serve hot, drizzled with olive oil and extra Parmesan.