Spiralize/cut zucchini into thick noodles, set aside.

Heat large skillet over medium-high heat. Once hot, crumble in beef and cook until browned, stirring occasionally. Drain fat, set beef aside.

Heat olive oil in skillet, once hot and add onion and saute until tender, about 3 minutes, adding in garlic during last 30 seconds of sautéing.

Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.

Bring just to a gentle boil then add zucchini noodles and cooked beef, stir and submerge noodles in liquid, then reduce heat to a simmer, cover skillet with lid and allow to cook until noodles are tender-crisp and most of the liquid has been absorbed, about 4 minutes, stirring gently.

Stir in ricotta or cottage cheese, if using(I skipped this time)

Garnish with fresh parsley and a touch of parmesan, serve warm.