Begin by washing and chopping one onion, two zucchinis, and two bell peppers into bite-sized pieces. Mince two cloves of garlic and chop a handful of fresh parsley. Gather your ingredients on a cutting board for smooth cooking.

In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once shimmering, add in one pound of ground beef, breaking it up with a spatula. Cook for about 5–7 minutes until browned, seasoning with salt, pepper, and a teaspoon of cumin. Drain any excess fat if needed.

With the ground beef pushed to one side, add chopped onion and minced garlic. Stir into the heat for 2–3 minutes until softened and fragrant.

Stir in zucchini and bell peppers, combining well. Sprinkle in a teaspoon of dried oregano and an extra pinch of cumin. Cook for 7–8 minutes until the vegetables are tender but still crisp.

Once cooked, thoroughly mix all ingredients in the skillet. Remove from heat, fold in chopped parsley and lemon juice if desired. Adjust seasoning before serving.

Serve hot, either on its own or over a bed of couscous, rice, or in pita wraps.