Hearty Beef and Zucchini Spaghetti with Italian Seasonings

There’s something undeniably comforting about a plate of spaghetti piled high with a rich, meaty sauce. This version takes the classic Italian-American favorite and gives it a hearty boost with ground beef and tender zucchini. The addition of soy sauce adds an unexpected depth of flavor that complements the Italian seasonings beautifully.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you crave a satisfying homemade meal. The ragù simmers to perfection, coating every strand of spaghetti with savory goodness. Top it off with Parmesan cheese and a sprinkle of chili flakes for a little heat and you have a dish that will please the whole family.

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

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, you can substitute gluten-free spaghetti. Adjust the cooking time according to the package instructions.

Can I make this recipe vegetarian?

Absolutely! Omit the ground beef and add extra vegetables like mushrooms or bell peppers. You can also use a plant-based ground meat substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water if the sauce thickens.