Ingredients:

  • 1 lb lean ground beef
  • 3 medium zucchinis, diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup shredded Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef and sprinkle with ¼ tsp salt. Spread the meat across the pan and let it sit undisturbed for 3 minutes to develop a mahogany crust before breaking it into crumbles. Cook until fully browned and the liquid has evaporated.
  2. Push the beef to the sides of the pan. Add olive oil to the center, followed by the diced onion. Sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic, oregano, and smoked paprika, cooking for just 60 seconds until the aroma becomes fragrant.
  4. Toss in the diced zucchini and the remaining salt and pepper. Stir-fry for 5-7 minutes until the zucchini is tender-crisp and vibrant green.
  5. Remove from heat, stir in Parmesan cheese and lemon juice, and garnish with fresh parsley.