Prep the vegetables. Slice the zucchini into 1/4-inch half-moons. Dice the onion and bell pepper, and mince the garlic. Halve the cherry tomatoes. Keep everything ready by the stove.

Brown the beef. Heat a large skillet over medium-high heat. Add a drizzle of oil and the ground beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, 5–7 minutes. If there’s excess fat, spoon off most of it, leaving about a teaspoon for flavor.

Sauté the aromatics. Push the beef to one side of the pan. Add another splash of oil if the skillet looks dry. Add the onion and bell pepper. Cook, stirring, until softened and lightly golden, about 4–5 minutes.

Add garlic and spices. Stir in the garlic, cumin, smoked paprika, oregano, and red pepper flakes. Cook 30–60 seconds until fragrant. This blooms the spices and deepens the flavor.

Stir in tomato paste. Mix in the tomato paste and let it toast for about 1 minute. This step sweetens the paste and cuts the raw tomato taste.

Deglaze with broth. Pour in the broth and scrape up any browned bits from the bottom of the pan. Those bits add richness to the sauce.

Add zucchini and tomatoes. Fold in the zucchini and cherry tomatoes. Season with another pinch of salt and pepper. Stir well to coat everything in the sauce.

Simmer until tender-crisp. Reduce heat to medium. Cook, stirring occasionally, until the zucchini is tender but still has some bite, about 6–8 minutes. Avoid overcooking so it doesn’t turn soggy.

Finish and adjust. Taste and adjust seasoning. Add a squeeze of lime or lemon for brightness. If you like it saucier, splash in a bit more broth.

Garnish and serve. Remove from heat. Sprinkle with chopped parsley or cilantro. Serve as-is, or spoon over rice, cauliflower rice, or tuck into tortillas. Add optional toppings like shredded cheese or a dollop of Greek yogurt if desired.