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In a Dutch oven cook pasta according to package directions, adding zucchini for the last 2 minutes of cooking time. Drain. Return pasta mixture to Dutch oven. Cover and keep warm.
Meanwhile, in a small bowl combine olive oil, shallots, chives, basil, oregano, dill, lemon peel, lemon juice, garlic, salt, and pepper. Add shallot mixture to warm pasta mixture; toss lightly to coat. Add tomatoes and the 1/3 cup Parmesan cheese; toss lightly to mix. If desired, serve with additional Parmesan cheese. Serve immediately.