Prep the veggies: Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter the zucchini lengthwise, then slice into 1/2-inch pieces. Halve, peel, and finely chop the onion. Mince or grate the garlic. Strip the thyme off the sprig and roughly chop the leaves.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground beef and cook, breaking up the meat into pieces, until browned but not yet cooked through. Season with salt and pepper.

Add the onions and zucchini and cook, tossing for 5-6 minutes, until softened. Add the soy sauce, garlic, and thyme leaves and cook for 30 seconds, until fragrant.

Cook the spaghetti: Add the spaghetti to the boiling water and cook for 9-11 minutes, until al dente. Reserve 1/2 cup pasta water then drain.

While the spaghetti cooks, add the crushed tomatoes, chili flakes (optional, they are spicy!) and 1/2 cup pasta water to the pan. Simmer for about 10 minutes, until thickened. Season to taste with salt and pepper.

Toss the drained spaghetti into the sauce to combine. Serve the tomato-garlic ragu topped with parmesan cheese and enjoy!