Heat oven to 350F. Spray an 8x8-inch baking dish with cooking spray; set aside.
In a medium skillet, heat the oil over medium high heat. Add in the tomatoes, garlic, salt, pepper, sugar and herbs. Simmer, stirring occasionally, 10 to 15 minutes or until the tomatoes are completely broken up and the sauce begins to thicken slightly. Remove from heat and stir in the cream.
In a large mixing bowl, combine the pasta, tomato sauce, zucchini, feta cheese and chicken. Spoon into prepared baking dish. Top with the Italian cheese blend and grated Parmesan cheese.
Bake 20 to 22 minutes or until cheese is melted and zucchini is tender. Spoon into bowls to serve.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/08/summer-bounty-pasta-bake-with-fresh-homemade-tomato-basil-sauce.html