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 or grate garlic.

Heat a drizzle of olive oil in a large pan over medium heat. Add ground beef, breaking up meat with a spatula or wooden spoon. Cook until browned but not entirely cooked through, 4-5 minutes. Carefully pour out and discard any excess oil in pan. Season with salt and pepper.

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes, stirring occasionally. Drain, reserving 1 cup pasta cooking water.

Add onion and zucchini to pan with beef. Cook until softened, about 5 minutes, tossing. Add garlic, Italian seasoning, and a pinch of chili flakes (to taste—they’re spicy). Toss until fragrant, about 30 seconds

Add tomatoes and 1 cup pasta cooking water to same pan. Bring to a boil, then lower heat and simmer 5 minutes. Season to taste with salt and pepper. TIP: Let ragu simmer longer if you have time—it will just get better

Toss spaghetti with ragu in pan until combined. Divide between plates and sprinkle with Parmesan.