Ingredients:

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

Instructions:

  1. Heat olive oil in a 12-inch skillet over medium-high heat. Add ground beef, salt, pepper, and oregano. Press the meat down and sear undisturbed for 3–4 minutes to develop a crust, then break into crumbles and cook until browned. Remove beef from the pan and set aside, retaining the rendered fat.
  2. In the same skillet, sauté diced onion and red bell pepper for 3–5 minutes until edges are slightly charred.
  3. Add zucchini and minced garlic to the skillet, stirring for 2–3 minutes until zucchini is tender-crisp.
  4. Return the seared beef to the pan and stir in diced tomatoes. Cook for 2 minutes until the liquid reduces slightly.
  5. Fold in baby spinach and stir just until the leaves wilt. Remove from heat immediately.
  6. Stir in fresh lemon juice and garnish with crumbled feta cheese and chopped fresh parsley.