To peel the tomatoes, as the water comes to a boil reduce the heat to medium. Drop the whole tomato in the pot of water. After about 90 seconds, remove it and place the tomato on the counter. When it is cooled the skin will easily slip off. Discard the skin and seeds and chop the tomatoes.

Leave the pot on the stove as that water can be used to cook the pasta.

Place a large skillet over medium high heat. Add the olive oil and the whole clove of garlic with the minced shallot. Cook, stirring frequently for about 3 - 5 minutes. Add the diced zucchini, sage and tarragon.

Cook over medium to medium-high heat for about 10 minutes and add the chopped tomato. Toss frequently.

When you add the tomato bring the pasta water back to a boil. Add the spaghetti. Stir the pasta occasionally.

Add the mozzarella to the zucchini and toss. As it begins to melt add the Parmigiano-reggiano.

Toss the vegetables together with the cheese, and as the spaghetti is done, drain it and place it in the skillet. Toss the pasta with the vegetables. Remove the whole garlic clove and serve.