Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 medium zucchinis, halved lengthwise and sliced into half-moons (approx. 1½ lbs)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 cup shredded parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Dice the yellow onion and red bell pepper into uniform pieces. Slice the zucchinis into half-moons approximately 1/4 inch thick.
  2. Heat a 12-inch skillet over medium-high heat with 1 tbsp olive oil. Add 1 lb lean ground beef and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Spread the meat across the pan and let it sear undisturbed for 3-4 minutes until a mahogany-colored crust forms. Break the beef into crumbles and cook until no longer pink and it reaches an internal temperature of 160°F (71°C).
  3. Add the diced onion and red bell pepper to the beef. Stir-fry for 3-5 minutes until the onion is translucent.
  4. Stir in the minced garlic, 1 tsp dried oregano, and 1 tsp smoked paprika, cooking for 60 seconds until aromatic.
  5. Toss in the zucchini slices. Stir-fry for 4-6 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
  6. Turn off the heat. Sprinkle 1/2 cup shredded parmesan cheese and 1 tbsp chopped fresh parsley over the top, stirring until the cheese is melted.