Slice the zucchini into thin coins or half-moons (depending on how fat your zucchini is).  Heat a skillet on medium, drizzle olive oil and add the zucchini along with some salt and garlic powder.  Cook, stirring every few minutes, for 10 or more minutes.  You want the zucchini to get really golden, a bit crispy, and cooked down.

Cut your onion into big chunks and separate all the layers.  Toss with some olive oil and salt, and air fry for around 7 or 8 minutes at 390 F, or until softened and browning.  Or you can roast in the oven.

While your zucchini and onions are cooking, you can also cook up the ground beef, adding salt and garlic powder.  Let it start to get a little crisp on the bottom, then add the white wine to deglaze.  Stir that for a minute, turn off the heat, and add your fresh oregano.  Set aside.

Cook the pasta according to the directions, keeping slightly al dente.  Reserve about 1/2 cup of pasta water just in case, then drain.

Toss together the pasta, cooked zucchini, onions, beef in wine, and pine nuts.  Break the cheese blocks apart with your fingers and add, then add a little bit of pasta water and toss everything to combine.  Add a bit more pasta water if necessary to get the cheese to coat everything nicely.