Prepare the ingredients: Wash the zucchinis and cut them into half-moon slices about 1/4 inch thick so they cook quickly but keep some bite. Dice the onion and bell pepper, and mince the garlic. Drain the canned tomatoes well to prevent excess liquid in the skillet.

Cook the ground beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Season lightly with salt and pepper while browning. Cook for 5–7 minutes, stirring often, until the beef is no longer pink and slightly caramelized. Once cooked, drain off excess grease if needed and set the beef aside on a plate.

Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add onion and bell pepper and cook for about 3–4 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds so it releases its aroma without burning.

Add zucchini: Add the sliced zucchini to the skillet and stir well. Cook for about 5–6 minutes, stirring occasionally, until the zucchini starts to soften but still has a little bite. Avoid overcooking—it should be tender but not mushy.

Combine beef and seasoning: Return the cooked ground beef to the skillet. Sprinkle in the Italian seasoning, paprika, and more salt and pepper if needed. Stir well to coat everything in the spices.

Add tomatoes and simmer: Pour in the diced tomatoes and stir to combine. Reduce heat to medium-low and let the mixture simmer for about 5 minutes so the flavors meld together and the zucchini absorbs the tomato juices. If the skillet gets too dry, add a splash of water or broth.

Optional cheesy finish: If you like a cheesy topping, sprinkle shredded mozzarella or cheddar evenly over the skillet. Cover with a lid for 2–3 minutes until the cheese melts into the beef and vegetables.

Serve and garnish: Turn off the heat and garnish with freshly chopped parsley or basil. Serve warm straight from the skillet with crusty bread, rice, or even pasta for a hearty meal.