For the zucchini pasta, bring 3 liters of salted water to a boil. Cook orecchiette (pasta variety) in it until al dente. Pour into a colander, reserving some of the pasta water.
Cut 200 g zucchini into thin slices and sauté briefly in olive oil in a large frying pan. Add garlic, cook until translucent.
Add drained pasta and toss.
Finely dice remaining zucchini (100 g), add to pasta with olives and diced tomatoes and sauté for 2 minutes.
Add strained tomatoes and some pasta water. Season with salt and pepper. Sprinkle in herbs and simmer for another 3-4 minutes.
Arrange the pasta in warmed plates. Sprinkle the zucchini noodles with fresh herbs, then grate Parmesan cheese on top.