Sauté garlic and shallot in warm oil, add zucchini, steam briefly. Remove four tablespoons and set aside.
Add broth to remaining zucchini in pan and cook uncovered for about 10 minutes until tender.
Blend everything well and season to taste with salt and pepper.
Cook pasta until al dente, drain and drain, add back to pan.
Add the pureed sauce and mix. Pat tomatoes dry well on household paper and cut into strips.
Add parsley and zucchini set aside, mix everything, let it get hot. Serve in soup plates and sprinkle with a little Parmesan cheese.