In a non-stick pan sauté zucchini with half of the olive oil and season with a little salt. Set aside.
In the same pan slightly brown the onions, then add the cherry tomatoes. Sauté gently for a few minutes until thoroughly cooked. Season with salt and pepper.
Cook pasta according to package directions.
Mix pasta with the sautéed tomatoes and mint leaves. Add the zucchini, then sprinkle with cheese and serve.
