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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Servings: 4 servings
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.
Nutrition Estimate
Calories: 310kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 639mg | Potassium: 912mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1199IU | Vitamin C: 100mg | Calcium: 144mg | Iron: 4mg
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