In a pot over medium high heat, pour in the olive oil. Add in the diced onions, sliced zucchini and tomatoes. Cook and stir 3 minutes, until onion and zucchini have softened.
Add in the minced garlic and cook until fragrant. Season with salt, pepper and Italian Seasonings.
Pour in the chicken broth and pasta, bring to a boil.
Place a lid on the pan and turn down the heat to a simmer. Allow to simmer for 10 minutes, stirring occasionally.
After 10 minutes, remove the lid, check the pasta and continue to cook until the pasta is cooked through and the sauce has thickened.
Top with fresh basil and parmesan just before serving.
Notes
-to slice the zucchini, cut off each ends, slice into quarters and then into smaller, bite sized pieces. -to store any leftovers, place in an air tight container and keep in the refrigerator for up to 3 days.