Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium bell peppers (red and green), diced
  • 1 medium zucchini, quartered and sliced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low sodium beef broth

Instructions:

  1. Heat the skillet over high heat. Add the ground beef and spread it in an even layer. Leave it undisturbed for 3–4 minutes until a deep brown crust forms, then break it apart into crumbles. Cook until no pink remains.
  2. Push the beef to the edges of the pan. Add the diced onion and bell peppers to the center. Sauté for 3–5 minutes until the onions are translucent and the peppers have softened slightly. Stir in the minced garlic and cook for 60 seconds.
  3. Add the sliced zucchini and the seasoning blend (paprika, oregano, salt, pepper). Pour in the beef broth to deglaze the pan, scraping up the brown bits from the bottom.
  4. Simmer for 3–5 minutes until the zucchini is tender-crisp and the liquid has reduced to a velvety glaze.