Hearty Beef and Zucchini Spaghetti with Italian Seasoning

This hearty beef and zucchini spaghetti is a comforting twist on a classic Italian-American favorite. Tender ground beef and fresh zucchini are simmered in a rich tomato sauce seasoned with Italian herbs, then tossed with al dente spaghetti. It’s a satisfying, flavor-packed meal that comes together quickly.

Topped with salty Parmesan and a drizzle of spicy pepperolio, every bite is a perfect balance of savory, tangy and slightly spicy. Whether you’re cooking for family or just yourself, this recipe is sure to become a go-to.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon PepperolioView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine or even short pasta like penne or rigatoni.

Can I make this recipe vegetarian?

Absolutely! Replace the ground beef with plant-based ground meat or crumbled tofu and use vegetable broth instead of pasta water for extra flavor.

What can I use instead of pepperolio?

If you don’t have pepperolio, you can substitute with a drizzle of chili oil or a pinch of red pepper flakes mixed into olive oil.