Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, sliced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and garlic, sauté until fragrant and softened.
- Add ground beef and cook until browned, breaking it apart. Drain excess fat if needed.
- Stir in zucchini, bell pepper, and cherry tomatoes. Cook 5–7 minutes until vegetables soften.
- Add Kalamata olives, oregano, cumin, paprika, salt, and black pepper. Cook another 2–3 minutes.
- Remove from heat and mix in feta cheese and parsley.
- Squeeze fresh lemon juice over the stir fry before serving.
Notes
- Let beef brown fully before adding vegetables for extra flavor.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- For vegetarian option, swap beef for lentils or chickpeas.
- For dairy-free version, use dairy-free feta or omit cheese.
- Add crunch with toasted pine nuts or almonds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg