Heat oven to 350°F, oil a 9 x 13-inch baking dish and set aside. Bring a large pot of heavily salted water to a boil and add pasta. Cook according to package instructions, drain and rinse under cold water. Return to pasta pot and set aside.

Meanwhile, heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add onion and season with salt and black pepper. Cook until onion is translucent, then add garlic and zucchini. Season again with salt and pepper and continue cooking until vegetables are tender and just starting to brown. Add tomatoes and water and bring to a boil. Reduce heat to low and simmer for about 20 minutes or until sauce begins to thicken. Stir in olives and parsley and add more salt and pepper as needed.

Combine panko and remaining 2 tablespoons olive oil in a small bowl. Pour tomato sauce over pasta and stir to combine. Transfer pasta to baking dish and top with panko. Bake 20 to 25 minutes, or until pasta is heated through and bread crumbs start to brown.