Ingredients
Let’s gather our ingredients, a delightful medley that brings together the best of the Mediterranean pantry:
- 1 pound ground beef (substitute with ground turkey or lamb for a lighter option)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of half a lemon
- Feta cheese for topping (optional)
Instructions
Let’s bring this dish to life with some easy-to-follow steps:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant. My abuela always said the key to great flavor is a well-cooked onion and garlic base.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Season with salt and pepper.
- Mix in the red bell pepper, zucchini, and cherry tomatoes. Allow the vegetables to cook until they begin to soften, around 5 minutes.
- Sprinkle the oregano, cumin, and smoked paprika over the mixture. Stir well to combine, letting the spices toast slightly for added depth of flavor.
- Remove the skillet from heat and squeeze the lemon juice over the stir-fry. Toss in the fresh parsley and give everything a good mix.
- Serve hot, topped with crumbled feta cheese if desired. Enjoy the flavors that remind me of lively family gatherings back in Asheville.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International