Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté for about 3-5 minutes until translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until aromatic.

Add 1 pound of ground beef, breaking it up, and cook for 6-8 minutes until browned. Drain excess fat if needed.

Incorporate 1 sliced red bell pepper and 1 sliced zucchini and sauté for about 5 minutes until slightly crunchy.

Mix in 1 cup of halved cherry tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, ½ teaspoon of paprika, and ¼ teaspoon of red pepper flakes. Season with salt and black pepper to taste. Cook for 3-4 minutes.

Fold in ¼ cup of sliced Kalamata olives and 2 tablespoons of chopped fresh parsley.

Remove from heat and drizzle with 1 tablespoon of fresh lemon juice, stirring gently to combine.

Transfer to a serving platter and top with ½ cup of crumbled feta cheese. Serve hot.