1 small zucchini, (halved lengthwise and sliced into half-moons)
1 small red bell pepper, (core removed and thinly sliced)
2 garlic cloves, (minced)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon finely chopped fresh oregano leaves
2 tablespoons finely chopped fresh dill, (plus more for garnish)
2 tablespoons freshly squeezed lemon juice
1/2 cup crumbled feta, (for serving (omit for dairy-free, Paleo and Whole30))
Prepared brown rice or baby arugula, (optional, for serving (use cauliflower rice or omit rice for Paleo and Whole30))
Categories
Main Course
Cuisine
Mediterranean
Steps
Heat the oil in a large skillet over medium-high heat. Add the ground meat, salt, and black pepper. Cook, breaking up the meat with the edge of a spoon until it is cooked through and no longer pink, about 6 minutes. Drain the meat and set aside, keeping a small amount of fat in the bottom of the pan to sauté the veggies.
Decrease the heat to medium and add the onion, zucchini, and bell pepper. Cook, tossing, until they are crisp-tender, about 4 minutes.
Add the garlic, smoked paprika, cumin, red pepper flakes, oregano, and dill. Toss until well combined and the spices toast a bit, 1 to 2 minutes. Add the ground meat back into the skillet and toss until well combined. Stir in the lemon juice and remove from the heat.
Ladle into bowls over prepared brown rice or baby arugula, if desired. Top with crumbed feta and more dill to garnish. Serve and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 389 kcal
Carbohydrates: 8 g
Protein: 25 g
Fat: 29 g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 94 mg
Sodium: 882 mg
Sugar: 3 g
Unsaturated Fat: 16 g
Reviews
Jenna on 2026-03-12 (5 stars): Made this to add into my weekly meal rotation and it is so tasty! The fresh herbs really make such a difference. Will be making this again!
Michelle K on 2026-03-02 (5 stars): Loved this and so easy! I used ground lamb, doubled the zucchini and used dried oregano. Served over brown rice and arugula, topped with a bit of tzatziki as well. Great recipe for meal prep for the week.
Tori on 2026-02-18 (5 stars): Quick, easy, and so good. Next time I’ll double the zucchini.
Marsha on 2026-02-05 (5 stars): I am commenting again to let you know I made this again with ground turkey. Didn’t drain all the fat and it was excellent!! (flavorful and not dry) I must’ve made a mistake the first time I made it! Thank you for an easy tasty protein dish! I’ve eaten with pita, over salad base, and even used leftovers in scrambled eggs!
Alex B on 2026-01-21 (5 stars): Made this tonight and it was SO good and easy. Served it with a feta dressing from Dinner Tonight and it was perfect!
Jackie Lawlor on 2026-01-07 (5 stars): This is such an easy and flavor packed recipe! I did not have fresh dill, so I used 2 teaspoons of dried instead. I also used ground beef. I would definitely make this again!
Shannon Barker on 2026-01-05 (5 stars): Quick, easy, and flavorful!
Ashley on 2025-12-14 (5 stars): This was delicious and soo simple!! Served over orzo! Added to the rotation :)
Meral Henton on 2025-10-22 (5 stars): This was so good and easy! I made it with lamb and highly recommend! The flavors of the lamb with the herbs and spices is delicious!
Courtney Holland on 2025-10-08 (5 stars): We absolutely loved this dish!! Super quick and easy to make. It was very flavorful and we added some tzatziki and pita bread - delish! Highly recommend!
Lisa on 2025-10-07 (5 stars): Loved this one! I used turkey instead of the beef or the lamb. It was terrific!
Courtney on 2025-10-02 (5 stars): Delicious! It was a great family dinner served with a half and half of combo of jasmine rice and quinoa, and I’ll enjoy making it as a meal prep option for my work lunches, too. Flavors are spot on!
