Cook pasta according to package directions.
Wash all produce. Slice tomatoes in half. Cut Zucchini in half lengthwise, cut in half once more so there are four long pieces. Then chop into chunks similar in size to tomato halves. Roughly chop parsley.
Heat pan over medium high heat. Add 1 tbsp. olive oil.
Add zucchini to pan. Seasonly lightly with salt and pepper. Saute for five minutes.
Add tomatoes to pan, season lightly with salt and pepper. Saute for an additional five minutes.
Lightly mash tomatoes with potato masher to release juices. Add 1 tbsp. olive oil and garlic powder, onion powder, Italian seasoning and water. Stir.
Lower heat to medium low. Cook for an addition 5 to 10 minutes, depending on how juicy you want the sauce to be. If desired, add a bit more water to reach the desired consistency.
Add parsley in final 3 minutes of cooking.
Serve over cooked pasta. Sprinkle extra parsley over top if desired.