Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 large red bell pepper, chopped
  • 3 cups fresh baby spinach
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 medium lemon, juiced
  • 1/2 cup feta cheese, crumbled

Instructions:

  1. Heat 1 tbsp of olive oil over medium-high heat until shimmering. Add the ground beef, breaking it into large chunks. Let it sit undisturbed for 3 minutes to develop a deep mahogany crust before stirring and cooking until no pink remains. Remove beef from the pan and set aside on a plate.
  2. In the same pan, add the remaining 1 tbsp of oil. Toss in the zucchini and red bell peppers. Sauté for 4–5 minutes until the edges are charred and golden. Stir in the diced onion and garlic, cooking for another 2 minutes until fragrant.
  3. Return the seared beef to the pan. Stir in the dried oregano, salt, and pepper. Fold in the baby spinach and stir just until the leaves wilt (about 60 seconds). Remove from heat immediately.
  4. Drizzle the fresh lemon juice over the mixture and toss gently. Stir in the chopped parsley and fold in the crumbled feta just before serving.