Ingredients

  • 500g ground beef (preferably 80/20 for flavor)
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 100g feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Choosing Quality Ingredients

For best results, select fresh, firm zucchini with smooth skin and no soft spots. Cherry tomatoes should be vibrant and slightly firm to the touch. High-quality extra virgin olive oil enhances authenticity and adds depth.

When selecting ground beef, opt for fresh, bright red meat with moderate fat content. An 80/20 ratio offers ideal juiciness and flavor. Leaner beef (90/10) may be used for a lighter option, though the texture will be slightly less rich.

Feta cheese made from sheep’s milk provides the most authentic Mediterranean flavor. However, cow’s milk feta can also be used if preferred.

Preparation Steps

Begin by preparing all vegetables before cooking. Slice the zucchini into even half-moons to ensure uniform cooking. Halve the cherry tomatoes and thinly slice both onions. Mince the garlic finely to release maximum flavor.

Heat a large skillet over medium heat and add the olive oil. Allow the oil to warm gently but not smoke.

Add the sliced red and yellow onions to the skillet. Sauté for 4–5 minutes until they become soft and slightly translucent. Stir occasionally to prevent browning too quickly.

Next, add the minced garlic and cook for about 30 seconds, stirring constantly. Garlic burns quickly, so monitor closely.

Add the ground beef to the skillet. Break it apart using a wooden spoon or spatula. Cook for 6–8 minutes until browned and fully cooked through.

Season the beef mixture with salt, pepper, and dried oregano. Stir well to distribute the seasoning evenly.

If excess grease accumulates, carefully drain it while retaining some for flavor.

Add the sliced zucchini to the skillet and stir to combine. Cook for 4–5 minutes until slightly tender but still vibrant.

Gently fold in the cherry tomatoes. Cook for another 2–3 minutes until they begin to soften and release their juices.

Reduce heat to low and allow the mixture to simmer for 3–4 minutes. This step helps the flavors meld beautifully.

Turn off the heat and sprinkle the crumbled feta cheese evenly over the skillet. Allow it to soften slightly from the residual warmth.

Finish by garnishing generously with freshly chopped parsley.

Flavor Profile

This dish offers a harmonious blend of savory, fresh, and tangy elements. The beef provides a rich, hearty base, while zucchini adds mild sweetness. Tomatoes contribute acidity and brightness. The oregano introduces herbal warmth, and feta delivers creamy saltiness.