Season zucchini with salt, pepper and ½ the olive oil; roast in the oven until nicely browned, about 20 minutes.
Meanwhile, in a skillet sauté onion and bay leaf in remaining olive oil over medium heat until onion turns golden. Stir occasionally. Add roasted zucchini; discard bay leaf.
Cook pasta according to package directions, drain and toss with veggies. Stir in basil and [optional] cheese.
