1. Wash and dry all produce. Bring a pot of salted water to boil. Quarter zucchini lengthwise, then cut into 1/2 inch thick pieces. Halve, peel and dice onion. Mince or grate garlic.
2. Heat a drizzle of olive oil in a pan over medium heat. Add ground beef, breaking up the meat into pieces. Cook until brown, but not entirely cooked through, 3-4 minutes. Pour out and discard any excess oil in pan. Season with salt and pepper.
3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve 1/2 cup pasta cooking water, then drain.
4. Add onion and zucchini to pan with beef. Cook, tossing until softened about 5 minutes. Add garlic and Italian seasoning. Toss until fragrant, about 30 seconds.
5. Add tomatoes and 1/2 cup pasta cooking water to same pan. Bring to a boil , then lower heat and let simmer 5 minutes. Season with salt and pepper. Let Ragu simmer longer if you time as it gets only better.
6. Toss spaghetti with Ragu in pan to combine. Divide between plates and sprinkle with Parmesan. Drizzle with pepperolio - about 1 teaspoon.
THE ABOVE INSTRUCTIONS ASSUME A SERVING OF 4. UPDATE AS NEEDED.