Ingredients
Scale
- 1 lb lean ground beef
- 2 medium zucchinis, grated or chopped
- 2 cups cooked jasmine or basmati rice
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or dill, chopped (for garnish)
- Feta cheese crumbles (optional, for topping)
Instructions
- Start by cooking your rice according to package instructions. For extra flavor, cook it with chicken broth or add a bay leaf during boiling. Keep warm once cooked.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and minced garlic, sauté until fragrant and translucent, about 2-3 minutes.
- Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and fully cooked, about 5-7 minutes. Season with salt, pepper, oregano, cumin, and smoked paprika.
- Mix in the grated or chopped zucchini and cook for another 3-4 minutes until tender, allowing the flavors to meld.
- Divide the cooked rice into bowls. Spoon the beef and zucchini mixture over the rice, garnish with chopped herbs and feta cheese if desired. Serve immediately.
Notes
- Feel free to substitute ground turkey or chicken for a leaner option.
- Use fresh herbs like parsley or dill for a brighter flavor.
- If preferred, add a squeeze of lemon juice for extra freshness.
- Leftovers can be stored in airtight containers for up to 3 days and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg