Greek-style beef zucchini skillet.

A quick, flavorful one-pan dinner made with lean ground beef, tender zucchini, tomatoes, garlic, herbs, and feta. It has classic Greek/Mediterranean flavors and is naturally low-carb and high in protein.

Servings

4 servings

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

• 1 lb (450 g) lean ground beef
• 3 medium zucchini, sliced into half-moons
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill, optional
• 1/4 cup Kalamata olives, sliced, optional
• 1/4 tsp red pepper flakes, optional

Optional Toppings

• Extra feta
• Fresh parsley
• Fresh dill
• Lemon wedges
• Kalamata olives
• A drizzle of extra-virgin olive oil

Instructions

1. Prepare the vegetables

Wash the zucchini and cut it into thin half-moon slices. Dice the onion, mince the garlic, and halve the cherry tomatoes.

2. Brown the beef

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and cooked through.

Season with oregano, basil, smoked paprika, cumin, salt, and black pepper.

3. Add the onion and garlic

Add the diced onion to the skillet and cook for 2–3 minutes, until softened.

Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.

4. Cook the zucchini

Add the remaining tablespoon of olive oil and the sliced zucchini.

Cook for 5–7 minutes, stirring occasionally. The zucchini should become tender but still have a slight bite.

5. Add tomatoes

Stir in the cherry tomatoes and optional Kalamata olives.

Cook for another 2–3 minutes, allowing the tomatoes to soften slightly while keeping some of their shape.

6. Finish with lemon and feta

Turn off the heat and stir in the fresh lemon juice.

Sprinkle the feta cheese, parsley, and optional dill over the top.

For a little heat, add red pepper flakes.

7. Serve

Serve immediately with extra feta, fresh herbs, and lemon wedges.

Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: 390 kcal
• Protein: 29 g
• Total Fat: 27 g
• Saturated Fat: 9 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Net Carbs: 7 g
• Sugar: 5 g
• Sodium: 620 mg
• Cholesterol: 90 mg

Nutrition values are estimates and can vary depending on the beef leanness, feta, olive oil, and other brands used.

Dietary Information

• High protein: Yes
• Low carb: Yes
• Keto-friendly: Can be keto-friendly depending on portion size and ingredients
• Gluten-free: Yes, when using certified gluten-free ingredients
• Nut-free: Yes
• Vegetarian: No
• Dairy-free: No, because of feta
• Mediterranean-style: Yes

Recipe Tips & Q&A

Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works very well and creates a lighter version.

Q: How do I prevent watery zucchini?
Avoid overcrowding the skillet and cook the zucchini over medium-high heat. Don’t overcook it, because zucchini naturally releases water.

Q: Can I make this ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Q: Can I freeze it?
You can, but zucchini may become softer after thawing. For the best texture, freeze the cooked beef mixture without the feta and add fresh feta after reheating.

Q: What can I serve with it?
For a low-carb meal, serve it with a Greek salad, cauliflower rice, or roasted vegetables. For a higher-carb meal, serve it with rice, quinoa, or warm pita.

Q: Can I make it dairy-free?
Yes. Simply leave out the feta or use a dairy-free feta alternative.

Q: Can I make it spicy?
Absolutely. Add red pepper flakes, diced jalapeño, or a small amount of harissa.

Q: Can I add more vegetables?
Yes. Bell peppers, spinach, mushrooms, eggplant, or chopped kale work beautifully.

Q: What makes this Greek-style?
The combination of oregano, lemon, olive oil, feta, tomatoes, garlic, parsley, and Kalamata olives gives the skillet its Mediterranean/Greek-inspired flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat in a skillet over medium heat for 3–5 minutes, or microwave individual portions until hot. Add fresh feta and herbs after reheating for the best flavor.