Ingredients
Scale
- 1 lb lean ground beef (or turkey for a lighter option)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp smoked paprika
- Salt and black pepper to taste
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 2–3 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in ground beef, cumin, oregano, smoked paprika, salt, and pepper. Break up meat and cook until browned, about 6–7 minutes.
- Add diced bell pepper and zucchini. Sauté for 4–5 minutes until just tender.
- Mix in cherry tomatoes and cook for another 2 minutes until blistered.
- Remove from heat, stir in lemon juice and half the crumbled feta.
- Top with remaining feta and fresh parsley before serving.
Notes
- Swap ground beef for turkey or chicken for a lighter version.
- Use diced Roma tomatoes if cherry tomatoes aren’t available.
- To make dairy-free, omit the feta or use a plant-based substitute.
- Leftovers keep well in the fridge for up to 4 days.
- Delicious served over rice, quinoa, or tucked into pita bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg