Mediterranean Ground Beef Zucchini Skillet
Ingredients
Protein & Veg
- 2 lb (900 g) ground beef (80/20 or lean)
- 3 medium zucchini, sliced into rounds
- 2 cups cherry tomatoes, halved
- 1 large red onion, sliced
- 4 cloves garlic, minced
- ½ cup crumbled feta cheese
Oil & Seasoning
- 3 tbsp olive oil
- 1½ tsp salt (adjust to taste)
- 1 tsp black pepper
- 1½ tsp dried oregano
- 1 tsp paprika
- ½ tsp ground cumin (optional but recommended)
- ½ tsp red pepper flakes (optional)
Fresh Herbs
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint or basil (optional but excellent)
Finish
- Juice of ½ lemon
- Extra olive oil for drizzling
Instructions
1. Brown the Beef
- Heat a large skillet or wide pan over medium-high heat.
- Add 1 tbsp olive oil.
- Add ground beef and cook until browned, breaking it up well.
- Season with salt, pepper, paprika, cumin, and oregano.
- Remove beef from pan and set aside (leave the fat in the pan).
2. Cook the Vegetables
- Add remaining olive oil to the same pan.
- Add red onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Add zucchini slices in a single layer.
- Cook 3–5 minutes per side until golden and tender.
3. Combine
- Return cooked beef to the pan.
- Add cherry tomatoes and red pepper flakes.
- Cook 3–4 minutes until tomatoes soften but don’t collapse completely.
4. Finish & Garnish
- Turn off heat.
- Add lemon juice and half of the fresh herbs.
- Sprinkle feta evenly over the top.
- Drizzle lightly with olive oil.
- Finish with remaining herbs and extra black pepper.
Serving Ideas
- Serve as-is for a low-carb meal
- Spoon over:
- Rice or couscous
- Orzo or pasta
- Warm pita or flatbread
- Add a side of:
- Tzatziki
- Greek salad
- Roasted potatoes
Optional Upgrades
- Add olives (Kalamata work best)
- Swap beef for lamb or turkey
- Add spinach at the end until wilted
- Top with a fried or soft-boiled egg