Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper.

Broil until browned and softened, 5-7 minutes. TIP: Watch carefully to avoid burning.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage* and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain and set aside.

While pasta cooks, stir crushed tomatoes, stock concentrate, and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage. Season generously with salt (we used ½ tsp; ¾ tsp for 4) and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.

Stir sour cream and ½ TBSP butter (1 TBSP for 4 servings) into pan with sauce until melted and combined. Add zucchini and drained spaghetti; toss to coat. (TIP: If your pan isn’t large enough, carefully pour everything back into empty pasta pot.) If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper.

Divide pasta between bowls. Sprinkle with Parmesan and serve.