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Greek-Style Beef and Zucchini Rice Bowl

A 30-minute Mediterranean skillet meal featuring seasoned ground beef, tender zucchini, and fluffy rice topped with feta and lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Rice Base
  • 1 cup white rice long-grain or jasmine, uncooked
  • 2 cups chicken broth or vegetable broth
Beef & Veggie Mixture
  • 1 lb ground beef lean (90/10 recommended)
  • 2 tbsp olive oil
  • 1 small red onion diced
  • 3 cloves garlic minced
  • 2 medium zucchini sliced into half-moons
  • 1 medium yellow squash sliced into half-moons
  • 1 tbsp dried oregano
Toppings
  • 0.5 cup feta cheese crumbled
  • 1 lemon juiced, plus wedges for serving
  • 0.25 cup fresh parsley chopped
  • 0.25 cup fresh dill chopped

Equipment

  • Large skillet or sauté pan
  • Medium Saucepan (for rice)
  • Chef's knife
  • Cutting board

Method
 

  1. Rinse rice. In a saucepan, bring rice and broth to a boil. Reduce heat, cover, and simmer for 15-18 mins until fluffy.
  2. While rice cooks, heat a large skillet over medium-high heat. Add ground beef and cook until browned (5-7 mins). Drain excess fat.
  3. Push beef to side (or remove). Add olive oil and onion; sauté 2 mins. Add garlic and oregano; cook 1 min.
  4. Add zucchini and yellow squash. Toss with beef and cook for 4-5 mins until tender-crisp.
  5. Remove from heat. Stir in cooked rice (optional, or serve beef over rice). Squeeze fresh lemon juice over the top.
  6. Garnish with crumbled feta, fresh parsley, and dill. Serve immediately with extra lemon wedges.

Notes

Store leftovers in the fridge for up to 4 days. Can be made with ground turkey for a lighter version.