Prep the Ingredients:

Cup of Yum
1. Cut the zucchini into slices just under 1/4 inch thick (I used an OXO mandoline slicer and cut the slice at the #5 setting).
2. Chop the tomatoes, cut the mozzarella into small cubes, and grate the Parmigiano Reggiano cheese. Set aside.

Cook the Spaghetti:

1. Put a large pot of water to boil. Start making the sauce (below).
2. When the water boils, add salt and the spaghetti. Cook according to the directions until al dente (while still making the sauce). Taste the pasta for salt before it's ready.

Make the Sauce:

1. In a medium sized, pan, sautèe the garlic, whole onions, sage leaves, and celery stalks in the olive oil, over low heat, for approximately 5 minutes.
2. Add the tomatoes and bring to a simmer over medium heat.
3. Once the tomatoes start simmering, add the zucchini. Add salt and pepper to taste, then cover with the lid slightly open for 15 minutes.
4. When the zucchini is ready, remove the whole onion, garlic, celery, and sage (discard or use as desired). Taste for salt and pepper again.

Combine the Ingredients:

1. When the spaghetti and sauce are ready, add the pasta to the pan with a little bit of the water from the pot.
2. Add the mozzarella cubes to the pan.
3. Finish off with the grated Parmigiano Reggiano, and mix well. It shouldn't be super saucy, but if it is too dry, add more pasta water.
4. Taste test and serve!