Preheat the oven to 350 degrees and rub a 9x13 inch baking dish with olive oil.
Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
Bake them for 15-25 minutes, until just lightly beginning to brown, to get all the moisture out.
Mix all the spice blend ingredients together and then mix HALF of it with the pork (the spice blend makes enough for 1 lb of ground pork)
While the zoodles cook, heat a large pan on medium/high heat. Add in the seasoned ground sausage, beef, diced onion, and garlic. Cook until the onion is soft and the meat is almost totally browned, about 7-10 minutes. Add in the Italian seasoning, oregano, salt and a pinch of pepper and cook until golden. Set aside.
Drain the cashews and place them a large, high-powered processor, along with the lemon juice and spices. Pulse until the cashews are broken down. With the food processor running, stream in the water and blend until smooth. You will need to stop the food processor a lot and scrape down the sides to get the cashews broken down. If it's not 100% totally smooth, it's totally okay! Set aside,
Finally, mix the tomato sauce and crushed tomatoes in a medium bowl.
Once the zucchini are out of the oven, turn the temperature to 375. Then, transfer them to a long piece of paper towel. Cover with another piece of paper towel, and gently press out as much excess moisture as you can. Repeat with another paper towel on top (you can leave them on the same paper towel, just use a new one on top to press out the moisture.)