In saucepan, heat 1 tablespoon of the oil over medium heat.
Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
Remove bay leaf.
Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
(Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
Remove to paper towel lined baking sheet and keep warm in low oven.
Repeat with remaining oil, zucchini, garlic and cayenne.
Arrange zucchini mixture on warmed serving platter.