Ingredients
Scale
- 1 lb (450g) ground beef
- 2 medium zucchinis, spiralized or chopped
- 1 red onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- Fresh parsley or dill for garnish
- Feta cheese crumbles for topping
- Optional: cherry tomatoes, cucumbers, olives for added freshness
Instructions
- Start by spiralizing the zucchinis or chopping them into small pieces. Dice the red onion and mince the garlic to ready your aromatics for sautéing.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Once cooked, remove excess fat if necessary, and stir in the minced garlic, onion, oregano, cumin, paprika, salt, and pepper. Cook until fragrant, about 2-3 minutes.
- In a separate pan, heat the remaining olive oil. Add the zucchini and sauté until tender but still slightly crisp, about 3-4 minutes. Add a squeeze of lemon juice for brightness.
- Divide the zucchini rice into bowls. Spoon the seasoned beef over the zucchini, then top with crumbled feta cheese, chopped herbs, cherry tomatoes, cucumber slices, or olives for a Mediterranean flair.
Notes
- For extra flavor, add a splash of balsamic vinegar or a drizzle of extra virgin olive oil before serving.
- Use fresh herbs like parsley or dill for added freshness and aroma.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg