First, fill a small pot with hot water and place over high heat. While waiting for water to boil, cut the ends off the Zucchini (2) and cut in half lengthwise. Very carefully, grate on a mandoline with the julienne attachment. Set aside.
Chop the Fresh Basil (2 tablespoon) and fresh Fresh Rosemary (1 tablespoon). Mince the Garlic (3 clove). Once the water boils, add the Whole Wheat Spaghetti (4 ounce) and cook to preferred doneness. Drain and set aside once cooked.
Heat Olive Oil (2 tablespoon) in a large saute pan. Add basil, rosemary and garlic to the pan with Salt and Pepper (to taste). Cook for about one minute.
Add the Panko Breadcrumbs (1/4 cup) to the pan and then cook until toasted and golden stirring regularly. Remove the mixture from the pan and set aside.
Add Olive Oil (1 tablespoon) to the hot saute pan along with grated zucchini and Salt and Pepper (to taste). Cook for a couple minutes before adding the Marinara Sauce (1 1/2 cup), grated Parmesan Cheese (1 cup) and cooked spaghetti.
Put a healthy portion of spaghetti in each bowl and top with breadcrumbs.