In a medium pan over medium-high heat, sauté the diced onion and minced garlic for about 1 minute until fragrant. Tip: Keep an eye on them to prevent burning; you just want them to become translucent.

Add the diced zucchini and fideo noodles to the pan. Sauté for an additional 1 to 2 minutes, or until the noodles turn a very light brown. Tip: Stir frequently to ensure even cooking.

Pour in the veggie broth, then add the ground cumin, diced tomatoes, and tomato sauce. Stir everything together until well combined.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10 minutes, or until the noodles have softened and absorbed the flavors. Tip: You can cover the pan with a lid to speed up the cooking process and retain moisture.