Cook pasta along with water and salt until al dente.
Add two tablespoons of olive oil to a large skillet on medium heat. Sauté the diced zucchini until golden on the edges, stirring from time to time with a wooden spoon. Remove the zucchini to a plate and set aside.
Still in the same skillet, add the cherry tomatoes, Jiffy sauce, vegetable stock, and cover with a lid. Cook the tomatoes until they are blistered, stirring regularly with a wooden spoon.
Push the tomatoes on the side of the pan and add cooked zucchini, cooked pasta, and parmesan.
Give a good stir and reheat for a couple of minutes, adding a little vegetable stock if necessary.
Serve the Jiffy zucchini pasta immediately with a drizzle of olive oil and more parmesan if you like.
