Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 medium zucchini, diced into 1/2-inch cubes
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 yellow onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped

Instructions:

  1. Heat the olive oil in a 12 inch skillet over medium high heat until it shimmers. Note: Hot oil prevents sticking.
  2. Add the ground beef to the pan and sprinkle oregano, smoked paprika, salt, and pepper over the top. Cook without stirring for 3-4 minutes until a brown crust forms.
  3. Break the meat apart with your spatula and cook until fully browned. Remove the beef from the pan and set it aside on a plate.
  4. Add the diced onion and red bell pepper to the same skillet. Sauté for 3-4 minutes until the onion looks translucent.
  5. Stir in the minced garlic and cook for 60 seconds until you smell that pungent, toasted aroma.
  6. Toss in the zucchini and cherry tomatoes. Cook for 4-5 minutes until the zucchini is vibrant green with browned edges.
  7. Return the browned beef to the skillet. Stir in the fresh lemon juice, scraping the bottom of the pan to release the browned bits.
  8. Remove from heat and fold in the crumbled feta, parsley, and mint. Serve immediately while the feta is just starting to soften.