Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into 1/2-inch pieces. Halve, peel, and dice onion. Mince garlic.

Heat a drizzle of olive oil in a large pan over medium heat. Add ground beef and break up into pieces until browned but not yet cooked through, 3-4 minutes. Season with salt and pepper.

Cook spaghetti: Add spaghetti to boiling water. Cook until al dente, 9-11 minutes. Drain.

Meanwhile, add onions and zucchini to pan. Toss until softened, about 5 minutes. Add garlic, Italian seasoning, and 1 TBSP soy sauce. Cook until fragrant, about 30 seconds.

Simmer ragu: Add tomatoes and 1/2 cup water. Bring to a boil, then simmer on low 5 minutes. Season to taste with salt and pepper. TIP: If you have more time, let ragu simmer longer for even more flavor.

Add spaghetti to ragu, and toss to coat. Serve with Parmesan cheese and as much Pepperolio oil as you can handle (careful, it’s got a kick). Enjoy!