Mediterranean Ground Beef Skillet

I whip up this Mediterranean Ground Beef Skillet when I want a hearty, flavorful dish that comes together in one pan. It’s juicy ground beef mixed with tender zucchini, sweet cherry tomatoes, and onions, all topped with tangy feta and fresh parsley.

Why You’ll Love This Recipe

I love how this one-pan skillet feels like comfort food but still tastes fresh and light. The oregano and garlic bring a warm Mediterranean vibe, while the zucchini and tomatoes add a burst of color and nutrition. Plus, it’s quick and easy to make—even on a busy night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500 g ground beef

• 1 medium zucchini, sliced

• 1 cup cherry tomatoes, halved

• 1 small red onion, sliced

• 1 small yellow onion, sliced

• 2 cloves garlic, minced

• 100 g feta cheese, crumbled

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 tsp dried oregano

• Fresh parsley, chopped (for garnish)

Directions

1. I heat the olive oil in a large skillet over medium heat.

2. I sauté the red and yellow onions until they begin to soften, about 5 minutes.

3. I add the garlic and cook for another minute until fragrant.

4. I push the onions aside and add the ground beef, seasoning with salt, pepper, and oregano. I break it apart and cook until browned.

5. Once the beef is cooked, I mix in the zucchini slices and cherry tomatoes. I continue cooking until the veggies are just tender, around 5–7 minutes.

6. I turn off the heat, sprinkle the crumbled feta over the top, and let it warm slightly from the skillet’s heat.

7. I garnish everything with chopped fresh parsley and serve right from the pan.

Servings and timing

This skillet serves about 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes swap the ground beef for ground lamb for a richer flavor.

• If I want more veggies, I’ll toss in sliced bell peppers or mushrooms.

• For a lower-carb version, I skip the tomatoes or use fewer cherry tomatoes.

• I’ll replace dried oregano with fresh herbs like thyme or rosemary when I have them.

• Occasionally, I top it with a dollop of plain yogurt or tzatziki for creaminess.

storage/reheating

I store leftovers in an airtight container and refrigerate for up to 3 days. When reheating, I heat it gently in a skillet over low-medium heat (or in the microwave), adding a splash of water if needed to prevent drying.

FAQs

1. Can I use leaner ground beef or another meat?

Yes—I often use lean ground beef or even ground turkey or lamb, adjusting cooking time as needed.

2. Can I make this ahead of time for meal prep?

Definitely—I’ll cook it in advance, then portion it into containers. It reheats really well throughout the week.

3. What can I serve alongside this skillet?

I like pairing it with rice, couscous, warm pita, or a green side salad to round out the meal.

4. Is this recipe gluten-free?

Yes—there’s nothing gluten-containing in this skillet unless you choose to serve it with pita; just skip that or use gluten-free bread.

5. How spicy is this dish?

It’s not spicy, but I sometimes add a pinch of red pepper flakes or a drizzle of hot sauce if I want heat.

Conclusion

I think this Mediterranean Ground Beef Skillet hits the perfect balance of savory, fresh, and satisfying. It’s a flexible go-to that I can customize based on what I have in my fridge. I hope this encourages me—or anyone—to keep posting and sharing recipes because cooking and chatting about flavors really bring people together!