Preheat oven to 400°F (200°C).

Toss zucchini and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.

Roast vegetables for 15 minutes until tender.

Meanwhile, cook penne according to package instructions. Drain.

Lower oven temperature to 375°F (190°C).

In a large bowl, combine pasta, roasted vegetables, crushed tomatoes, remaining olive oil, oregano, salt, and pepper.

Transfer mixture to a baking dish and top evenly with cheese.

Bake for 20 minutes until bubbly and lightly golden.

Let rest briefly before serving.