Hearty Beef and Zucchini Spaghetti with Italian Seasoning

This spaghetti dish is a comforting twist on a classic Italian-American favorite. Tender zucchini and savory ground beef are simmered in a robust tomato sauce infused with Italian seasoning and a touch of soy sauce for depth. The result is a hearty, satisfying meal that comes together quickly.

Topped with freshly grated Parmesan and a sprinkle of chili flakes, each bite offers a delightful balance of flavors. Whether you’re cooking for family or just craving a cozy dinner, this recipe is sure to please.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

12 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch pieces. Halve, peel and dice onions. Mince garlic. Strip thyme leaves from stems; discard stems and roughly chop leaves.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground beef, breaking it up into pieces. Cook, tossing, until browned but not yet cooked through, 4-5 minutes. Season with salt and pepper.
3. Add diced onions and zucchini to the pan with the beef. Cook, tossing, until softened, about 5 minutes. Add garlic, thyme, Italian seasoning and soy sauce. Cook until fragrant, about 30 seconds.
4. Once water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup of pasta cooking water, then drain the spaghetti.
5. Add crushed tomatoes and reserved pasta cooking water to the pan. Bring to a boil, then reduce heat and let simmer until thick and saucy, about 5 minutes. Season with salt and pepper. (Tip: Let the ragu simmer longer if you have time for deeper flavor.)
6. Add the drained spaghetti to the pan with the ragu and toss to combine. Divide between plates, then sprinkle with Parmesan and chili flakes to taste.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well or even short pasta like penne.

Can I make this dish vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or lentils and use a vegan Parmesan alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.