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The Boat Shed Kitchen

Mediterranean beef and veggie skille

Packed with lean ground beef, zucchini, red bell pepper, tomatoes, olives, and a sprinkle of feta, this Mediterranean beef skillet comes together in under 30 minutes and is bursting with bold spices and fresh herbs. Perfect for busy nights!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 zucchini chopped
  • 1 red bell pepper chopped
  • ½ cup cherry tomatoes halved
  • ¼ cup Kalamata olives sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup crumbled feta cheese
  • 2 tablespoons fresh parsley chopped
  • Juice of ½ lemon

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and garlic, sauté until fragrant.
  3. Add ground beef and cook until browned, breaking apart.
  4. Drain excess fat if needed.
  5. Stir in zucchini, bell pepper, and cherry tomatoes.
  6. Cook 5–7 minutes until tender.
  7. Add olives, oregano, cumin, paprika, salt, and pepper.
  8. See full steps with tips & photos → https://theboatshedcafe.com/mediterranean-beef-and-veggie-skillet/

Notes

• Swap ground beef for ground turkey or lamb for a twist.
• If you prefer more sauce, stir in a splash of broth or tomato paste.
• Add spinach at the end for extra greens.