Ingredients

For the best results, every ingredient in this skillet should be chosen with care to ensure a professional finish.

  • 500g Lean Ground Beef: Opt for an 80/20 or 90/10 lean-to-fat ratio to maintain a “fudgy” yet firm texture without excessive grease.
  • 1 Medium Zucchini: Sliced into half-moons; look for firm, bright green skins to ensure they retain a slight “bite” after cooking.
  • 1 Cup Cherry Tomatoes: Halving these allows them to blister and release their juices, creating a natural, light sauce that infuses the beef with moisture.
  • Dual Onion Base: Using both a small red onion and a small yellow onion provides a complex sweetness and a vibrant visual contrast.
  • Aromatics: Two cloves of freshly minced garlic and high-quality extra virgin olive oil form the essential flavor foundation.
  • The Finish: 100g of crumbled feta cheese adds a briny, creamy counterpoint, while fresh parsley and dried oregano provide essential herbal brightness.

Step-by-Step Instruction

Step 1: Prep and Aromatics

Begin by heating 1 tablespoon of olive oil in a large, heavy-duty skillet over medium-high heat. Once the oil shimmers, add your sliced red and yellow onions. Sauté them for 2–3 minutes until they become translucent and just begin to soften. Add the minced garlic and cook for an additional 30–60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.

Step 2: Browning the Protein

Push the aromatics to the side of the skillet and add the ground beef to the center. Use a spatula to break the meat apart into small, even crumbles. Season generously at this stage with the dried oregano, salt, and black pepper, ensuring the spices are worked into the meat as it browns. Cook for 5–7 minutes until the beef is fully cooked and no pink remains.

Step 3: The Vegetable Sauté

Incorporate the zucchini slices into the skillet. If the pan seems dry, drizzle the remaining tablespoon of olive oil over the vegetables. Sauté for 3–5 minutes; the goal is for the zucchini to be tender but still retain its structure and a vibrant green color.

Step 4: Blistering and Finishing

Add the halved cherry tomatoes to the mix. Continue cooking for another 2–3 minutes, just until the tomatoes begin to soften and release their savory juices. This creates a light, flavorful coating for the entire dish without the need for heavy added sauces.

Step 5: Garnish and Serve

Remove the skillet from the heat immediately to prevent overcooking the vegetables. Sprinkle the crumbled feta cheese evenly over the top, allowing the residual heat to soften it without fully melting it into the sauce. Finish with a generous handful of freshly chopped parsley for a professional, restaurant-quality presentation.

Pro-Tips for Your Website Readers

To truly optimize this post for your audience, consider these professional variations:

  • The “Lava” Effect: For a more indulgent feel, sprinkle the feta while the pan is still on low heat and cover with a lid for 60 seconds to create a slightly melted, “molten” cheese topping.
  • Texture Control: To avoid a “rubbery” vegetable texture, ensure your skillet is large enough to prevent crowding, which allows the zucchini to sear rather than steam.
  • Serving Suggestions: This dish is complete on its own as a low-carb meal, but it pairs beautifully over a bed of fluffy basmati rice, quinoa, or with warm pita bread to soak up the tomato juices.