Ingredients

• 1 1/2 lbs lean ground beef (90% lean or higher)
• 1 tablespoon olive or avocado oil
• 2 medium zucchinis, halved and sliced
• 8 oz mushrooms, sliced
• 1 red bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced (about 1 tablespoon jarred minced garlic)
• 1 cup cherry tomatoes, halved
• 1 tablespoon gluten-free Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare all vegetables before cooking. Pat the zucchini and mushrooms dry to help them brown rather than steam.
2. Heat a large cast-iron skillet over medium-high heat and add the olive or avocado oil.
3. Add the ground beef and cook for 5 to 7 minutes, breaking it into bite-sized pieces, until browned. Drain excess fat if necessary.
4. Season the beef with smoked paprika, Italian seasoning, garlic powder, salt, black pepper, and crushed red pepper flakes if using.
5. Transfer the browned beef to a clean plate, leaving a small amount of fat in the skillet if present.
6. Add the onion, bell pepper, and mushrooms. Cook for 3 to 4 minutes, stirring occasionally, until they begin to brown.
7. Add the zucchini and cook for another 3 to 4 minutes until lightly browned and tender-crisp.
8. Add the garlic and cook for 30 seconds until fragrant.
9. Return the beef to the skillet and add the Worcestershire sauce. Toss everything together and cook for 1 to 2 minutes.
10. Fold in the cherry tomatoes and cook for about 1 minute, just until warmed but still holding their shape.
11. Remove from heat, sprinkle with fresh parsley, and serve immediately.