Cook pasta according to package directions; drain and set aside.

While pasta cooks, brown beef in a large skillet, cooking until no longer pink and stirring frequently to crumble.

Shred zucchini and carrot and squeeze out excess liquid. Add to the skillet and cook until veggies begin to get tender, stirring frequently.

Add tomatoes (undrained), Italian seasoning, and cooked pasta to the skillet; stir together and heat through.

Serve pasta with sliced peaches on the side.