Bring a large stockpot of generously salted water to boil for the pasta.
While the water is heating, heat 1 tablespoon olive oil in a small frying pan over medium high heat. When the oil is shimmering, add the mushroom slices and sprinkle them with a pinch of kosher salt and a few turns of black pepper. Cook for 3-4 minutes on each side (adding salt and pepper to the second side once you've flipped), or until both sides are lightly seared. Set the mushrooms aside.
When the pasta water is boiling, add your spaghetti and cook according to package instructions. When the pasta is al dente, drain it, reserving a cup of the cooking water.
Heat the other tablespoon of oil in a large skillet or roomy pan over medium high heat. When the oil is shimmering, add the cherry tomatoes, thyme, and oregano. Allow the tomatoes to sear gently, stirring them every minute or so. When the tomatoes are blistered (4-5 minutes), reduce the heat to medium low. Continue cooking for another 4-5 minutes, or until the tomatoes are bursting and juicy.
Add the garlic and zucchini to the pan, along with the salt and a few turns of freshly ground black pepper. Cook the zucchini and garlic for 3-4 minutes, or until the zucchini is tender. Add the spaghetti and 1/2 cup cooking water to the pan. Stir everything and continue to cook for another 2 minutes, or until the pasta is creamy and evenly mixed up with the tomatoes and zucchini. Add a splash of balsamic vinegar; taste the pasta and adjust the vinegar, salt, pepper, thyme, and oregano as needed.
Divide the pasta onto plates and serve with parmesan or hempesan, if desired.