Mediterranean Ground Beef Zucchini Skillet mixes Lebanese spiced ground beef with zucchini noodles, fresh diced tomatoes, feta cheese and fresh herbs. This is an easy meal to put together and is low carb. It is packed with protein and so flavorful!

Today is the second recipe in a three part series of Mediterranean recipes I am sharing this Mediterranean Ground Beef Zucchini Skillet in partnership with the Ohio Beef Council using ground beef.
Yesterday I shared these Mediterranean Ground Beef Stuffed Peppers that stuffs bell peppers with a delicious Mediterranean ground beef mixture, rice and diced tomatoes. Tomorrow I am going to be sharing Lebanese Meat Stuffed Pitas (Arayes) which is another quick and easy protein packed meal idea.
My favorite thing about today’s recipe is that it is packed with protein and low-carb.
The juicy, flavorful beef pairs so nicely with the zucchini noodles.
And zucchini noodles only need to be heated for a few minutes making this easy one skillet meal!
If you like zucchini recipes with beef check out these Beef Bulgogi with Zucchini Noodles, Mexican Zucchini or Mediterranean Zucchini Boats.
Why You will Love this Mediterranean Zucchini Skillet
- Great Flavor: The combo of the spices in the beef is my favorite. The spice mixtures uses cinnamon, allspice, cayenne pepper, paprika and cloves. The warm, rich combination of spices is one I love using with a lot of my beef recipes like this Hummus with Spiced Beef and this Spiced Beef and Hummus Pita Pitza.
- Low Carb: Trying to add more low-carb meals to your menu? This one is a great one and so easy to make. I also like making this Mexican Zucchini from time to time.
- Easy to Make: Dinner can be on the table in under 30 minutes with this recipe. I love quick and easy meals. If you meal-prep ahead of time and make the zucchini noodles and beef ahead you can have this on the table in under 10 minutes.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Ground Beef: I like to use 80/20 ground beef to get that extra flavor from the fat in the meat but if you want a leaner beef you can use 90/10. Make sure that you drain the fat from the ground beef before adding it to the zucchini noodles.
- Spices: When making Mediterranean beef recipes I often use the same mixture of spices: cinnamon, allspice, cayenne pepper, paprika and cloves. They are warm, rich and add a ton of flavor to the dish.
- Zucchini Noodles: I love making zucchini noodles using my spiralizer. If you don’t have a spiralizer you can dice the zucchini or cut it however you prefer. Just make sure that you cook the zucchini a bit to make is soft. The nice thing with the zucchini noodles is they are pretty soft already and don’t need much cook time.
- Tomatoes: I like adding freshly diced tomatoes to this recipe but if you prefer you can add canned diced tomatoes or cherry tomatoes.
- Feta Cheese: Feta cheese adds that extra creamy, salty flavor to the finished dish. If you don’t like feta cheese you can skip it – it will still taste great!
How to Make Zucchini with Ground Beef:
Step 1. Cook the Beef Mixture: Heat 2 Tablespoons olive oil in a large skillet or pot over medium high heat. Add the garlic and onion to the skillet and sauté for 2 minutes.
Add the ground beef, cinnamon, allspice, cayenne pepper, paprika and clove and cook until browned and cooked through. Drain the fat from the ground beef and return to the pan.
Step 2. Add Zucchini: Add the zucchini noodles to the skillet and heat on low for about 2-3 minutes, or until the noodles are soft.
Step 3. Garnish: Sprinkle the feta cheese on top of the noodles and beef. If you want the feta cheese slightly melted you can quickly heat it in the oven for about 3 minutes on 350 degrees F. Top with diced tomatoes, parsley and green onions and serve warm.
How do I Store Zucchini Noodles?
You can make vegetable noodles ahead of time as part of your meal-prep.
This will save you time when it comes to actually cooking during the week. My suggestion is to spiralize the vegetables and keep them in glass Tupperware lined with a paper towel for up to 5 days. You can also use a ziplock bag to keep them in the refrigerator.
Can I Make this Zucchini Skillet Recipe Ahead of Time?
I find that zucchini noodles will start to get soggy a couple days after they are made.
I would suggest you make the beef for this recipe ahead of time and also spiralize your noodles if you would like. Then when you are ready to make this dish you can just heat the beef and noodles in a skillet, add the toppings and serve it warm.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can heat in a skillet over medium heat or microwave.
More Beef Recipes
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Mediterranean Ground Beef Zucchini Skillet
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 2 garlic , minced
- 1/4 red onion, diced
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon clove
- 2 zucchini, spiralized
- 1 tomato, diced {or use canned diced tomatoes}
- 1 cup feta cheese, {you could try goat cheese or mozzarella}
- 1/4 cup parsley, chopped
- 4 green onions, chopped
Instructions
- Heat 2 Tablespoons olive oil in a large skillet or pot over medium high heat. Add the garlic and onion to the skillet and sauté for 2 minutes.
- Add the ground beef, cinnamon, allspice, cayenne pepper, paprika and clove and cook until browned and cooked through. Drain the fat from the ground beef and return to the pan.
- Add the zucchini noodles to the skillet and heat on low for about 2-3 minutes, or until the noodles are soft.
- Sprinkle the feta cheese on top of the noodles and beef. If you want the feta chees slightly melted you can quickly heat it in the oven for about 3 minutes on 350 degress F.
- Top with diced tomatoes, parsley and green onions and serve warm.
Notes
- I find that zucchini noodles will start to get soggy a couple days after they are made.
- I would suggest you make the beef for this recipe ahead of time and also spiralize your noodles if you would like. Then when you are ready to make this dish you can just heat the beef and noodles in a skillet, add the toppings and serve it warm.
- You can make vegetable noodles ahead of time as part of your meal-prep.
- This will save you time when it comes to actually cooking during the week. My suggestion is to spiralize the vegetables and keep them in glass Tupperware lined with a paper towel for up to 5 days. You can also use a ziplock bag to keep them in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s recipe is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.
‘Omitted the gr. cloves and (lacking a spiralizer) simply thinly sliced the zucchini – – Wow! What a quick and tasty one pan meal! Given that it’s zucchini season, this is a keeper!
I am so glad that you liked it! Great idea to just thinly slice the zucchini!
I made this tonight for my family of 3 fellas and myself. I doubled the recipe so I could hopefully have leftovers.
I have 2 picky eaters so went light on some of the spices and added a little soy sauce. My husband like paprika so I went heavy on it. Also I offered my picky eaters to have it over rice. I believe it was a hit! Maybe over time over time I can put the regular amount of spices.
As I made it tonight, it was really yummy, but I believe it would be delicious exactly as the recipe is here.
I am so glad you enjoyed it! I like the idea of adding it over rice- my kids would like that too. Hope you try it again!
Can you provide the calorie count per serving for this very yummy dish? I want to try it with ground lamb too!
Hi there, At this time I don’t have nutritional data. I am hoping to have it soon. You could try entering it into a calorie tracker for an idea.
I prepared this last evening and it was a delicious hit. Easy & quick preparation
Thank you for this inspiration
So glad you liked it!