In a large nonstick skillet, heat 2 tablespoons of the oil and over medium high heat, blister the tomatoes, about three minutes. Remove to a bowl for later.

In a food processor with the shredder attachment, or using large holes on a box grater, shred onion and garlic. Set aside.

Shred all of the zucchini the same way and set aside but do not squeeze out any of the water.

Heat the skillet back up to medium heat and add half of the remaining oil. Then add the onion and garlic and cook three minutes. Reduce to medium low heat.

Also heat a second large nonstick skillet with the remaining oil over medium low heat.

Add half the zucchini into one pan and the rest into the other. These two pans will be combined later after the moisture evaporates and the zucchini loses some of their volume. Divide the salt, pepper, parsley, mint and half of the basil between the two pans. Save the rest of the basil for later.

Cook on medium low stirring occasionally to evaporate the moisture, about 15-20 minutes.

At this point, start cooking the spaghetti and cook until short of done, still a little chewy. Drain but save 3 cups of pasta water.

Once the moisture evaporates in the two pans with the squash, they will start to brown. Continue cooking but lower heat to somewhere between low and medium low. Start to finish was 30 minutes for us once we put the zucchini in.

Once both pans of squash are sufficiently browned, combine into one pan and add the one cup of grated Romano, 1 ½ cups of pasta water and taste for more salt and pepper. Remove from heat.

Place the drained spaghetti back into its pot and add in the zucchini sauce and the remaining basil and stir. Use more pasta water if needed to thin it down.

Pour into a serving platter and top with the blistered tomatoes and more grated Romano cheese. Serve immediately.