Beef Zucchini Skillet with Feta and Olives

by Holly Roelofsz-15 July 2026Easy

Servings2

A quick, high‑protein, low‑carb beef and zucchini skillet with tomatoes, feta, and olives for a savory Mediterranean‑style dinner.

Method

0
Dice the red onion and mince the garlic. Slice the zucchini into half-moons about 0.5 cm thick. Halve the cherry tomatoes. Roughly chop the olives and parsley. Crumble the feta if not already crumbled.
1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the ground beef to the skillet. Cook for 5-7 minutes, breaking it up with a spatula, until browned and mostly cooked through. Drain excess fat if needed.
3
Add the diced red onion and minced garlic to the beef. Cook for 2-3 minutes, stirring, until the onion softens and the garlic is fragrant.
4
Stir in the zucchini slices. Cook for 4-5 minutes, stirring occasionally, until the zucchini starts to soften but still has some bite.
5
Add the cherry tomatoes, chopped olives, oregano, thyme, smoked paprika, chili flakes, salt, and black pepper. Stir well to combine.
6
Pour in the water, reduce the heat to medium, and let the mixture simmer for 3-4 minutes until the tomatoes soften and a light sauce forms. Adjust seasoning with additional salt and pepper if needed.
7
Turn off the heat. Sprinkle the crumbled feta over the skillet and cover with a lid for 1-2 minutes to gently warm and soften the cheese.
8
Uncover, sprinkle with chopped fresh parsley, and give a light stir to distribute the feta slightly while keeping some chunks intact.
9
Divide the skillet mixture between two plates and serve hot.