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

Trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve, peel, and finely dice onion.

Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and onion; season with salt and pepper. Cook, stirring occasionally, until slightly browned and tender, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

While veggies cook, using your hands, gently separate fusilli if sticking together. Once water is boiling, add fusilli to pot; cook, stirring occasionally, until al dente, 2-3 minutes.

Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain. Toss with a drizzle of olive oil; set aside. (For 4, reserve pot for Step 5.)

While pasta cooks, heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef*, garlic powder, Italian Seasoning, salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Reduce heat to medium; stir in cream cheese, ½ cup reserved pasta cooking water, and 1 TBSP butter (1 cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until cream cheese and butter are melted and combined, 1-2 minutes.

Add veggies and fusilli to pan with sauce; stir to combine. Season with salt and pepper. (For 4 servings, combine veggies, fusilli, and sauce in reserved large pot; stir until warmed through.)

Turn off heat; stir in sour cream and half the Parmesan. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Divide pasta between bowls; top with remaining Parmesan and serve.