Heat a deep skillet or pot over medium heat. Add the EVOO and garlic and sauté, until the garlic sizzles.
Add the zucchini, onion, carrot and bay leaves. Cover and cook, 5 minutes, stirring occasionally, or until the zucchini is tender and the onions are translucent.
Remove the cover and add the stock. Stir up any good gunk from the bottom of the pot. Add the tomatoes, salt and pepper and parsley and bring to a bubble.
Reduce the heat to low and simmer until ready to serve. Combine the sauce with the pasta and garnish with the sliced scallions.