Start by heating 2 tablespoons of olive oil in a large skillet over medium heat.

Add 1 finely chopped onion to the heated skillet, stirring frequently for 2-3 minutes until it softens and turns translucent.

Next, mix in 3 minced garlic cloves, cooking for an additional 30 seconds.

Introduce 1 pound of ground beef into the skillet. Season with salt, black pepper, ground cumin, smoked paprika, and dried oregano. Cook for 5-7 minutes while breaking the meat apart.

Incorporate 1 diced bell pepper and 1 diced zucchini into the skillet. Sauté for about 5 minutes, stirring occasionally until they soften.

Add 1 cup of halved cherry tomatoes and ½ cup of Kalamata olives to the pan. Stir well and allow the mixture to cook for another 2 minutes.

Remove from heat and stir in freshly chopped parsley and lemon juice. Optionally, top with crumbled feta cheese and toasted pine nuts before serving.