This Mediterranean skillet combines juicy seasoned meat and sautéed veggies all drizzled with creamy tzatziki. Make it for dinner or meal-prep it for easy lunches.

the finished dish on a plate with pita bread.

This Mediterranean skillet recipe checks all the boxes: fresh veggies, savory seasoned meat, and a drizzle of creamy tzatziki. It’s hearty but light, great for dinner or meal prep, and I can confirm: it does not disappoint.

Ingredients

Meat: What I love about this recipe is that you can use lean ground beef, turkey, or chicken. Pick your favorite!
Seasonings: The meat is seasoned with garlic, cumin, paprika, salt, and pepper.
Red onion
Zucchini
Bell pepper
Tomatoes
Pepperoncini
Parsley
Tzatziki sauce
Feta cheese

How to Make It

☑️ Brown the Meat

Cook the ground meat (I used ground beef in these photos) with the seasonings until the meat is browned.

☑️ Cook the Vegetables

Add the veggies and stir. Cook them with the meat for 10 minutes or until the zucchini and peppers are tender.

Add the pepperoncini and tomatoes, stir and cook it all for five minutes before stirring in the chopped parsley.

☑️ Add a Side and Garnish

I love this dish with roasted potatoes. You can start them first and, once they’re in the oven, make the rest of the recipe. Or, serve it with cooked rice or quinoa.

Whichever you choose, pile it on plates and then top it with the beef and veggie mixture.

Drizzle tzatziki sauce and sprinkle feta cheese over the top. Some warm pita bread is highly recommended, too.

ground beef skillet, roasted potatoes, and pita on a plate.

More Mediterranean-Inspired Recipes

Mediterranean-Inspired Skillet

Fresh veggies, savory meat, and creamy tzatziki come together in this quick Mediterranean skillet. It's simple to make and perfect any night of the week. Be sure to check the recipe notes for side dish ideas!

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Author: April Anderson

Servings: servings

Prep Time: 20

Cook Time: 20

Total Time: 40

Ingredients

1 tablespoon olive oil
1 pound 95% ground beef (see note)
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon kosher salt
½ teaspoon black pepper
4 large cloves of garlic minced
1 small red onion finely chopped
12 ounces zucchini sliced
1 medium yellow bell pepper chopped
6 ounces cherry tomatoes halved
½ cup pepperoncini finely chopped
1/4 cup chopped fresh parsley plus a couple tablespoons for garnish
½ cup tzatziki sauce
¼ cup crumbled feta cheese
Warm pita bread optional on the side

Instructions

Warm the oil in a large pan over medium-high heat. Add the ground beef and brown it, breaking it up as it cooks. Stir in the cumin, paprika, salt, pepper, and garlic.
Once the meat is browned, add the onion, zucchini, and bell pepper. Cook the mixture, stirring often, for 10 minutes or until the zucchini and peppers are tender. Add the tomatoes, pepperoncini and cook it all for five minutes. Stir in the parsley.
Serve the beef and vegetables over rice, quinoa, or potatoes (see note). Drizzle tzatziki over the top of each serving. Sprinkle feta cheese and parsley over the sauce.

Notes

Ground meat: You can use ground turkey or chicken instead of ground beef, but you will need to adjust the nutrition estimate if you swap it out.

Roasted potatoes side dish: I use 1 pound of petite gold potatoes that are halved or quartered. Coat them in 1 tablespoon of olive oil, 1 teaspoon of dried oregano, and 1/2 teaspoon of kosher salt. Roast them on a sheet pan at 425°F for 30 minutes or until they’re golden and crispy.

Other side dish ideas: It’s also great with rice, quinoa or warm pita bread.

You can make the skillet ahead and divide the meat and veggies in meal prep containers. Allow them to cool before storing them in the refrigerator. They will keep for four days.