In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add one finely chopped small onion, sautéing until soft and translucent, about 2-3 minutes. Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart. Season with salt, black pepper, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Cook until browned and cooked through, about 5-7 minutes.

Incorporate 1 diced bell pepper and 1 diced zucchini into the skillet. Sauté until tender-crisp and vibrant, roughly 5 minutes.

Stir in 1 cup of halved cherry tomatoes and ½ cup of sliced kalamata olives. Cook for an additional 2 minutes until the tomatoes start to soften.

Remove from heat and mix in ¼ cup of chopped fresh parsley and the juice of half a lemon. Top with crumbled feta cheese, toasted pine nuts, and a sprinkle of sumac if desired.