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–+ servings
Greek-Style Beef And Zucchini Rice Bowl

Greek-Style Beef and Zucchini Rice Bowl for Cozy Nights

A delightful Greek-Style Beef And Zucchini Rice Bowl brimming with flavors, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Long-Grain White Rice Brown rice is an option but may require adjusting the cooking time.
  • 2 cups Water Essential for cooking the rice to fluffy perfection.
For the Beef and Veggies
  • 2 tablespoons Olive Oil Used for browning the beef and sautéing the vegetables.
  • 1 pound Ground Beef Main protein source; can also use ground turkey or lamb.
  • 1 medium Zucchini Adds fresh texture and absorbs spices.
  • 1 medium Onion Creates an aromatic base; shallots can replace it.
  • 3 cloves Garlic Freshly minced for flavor.
For the Seasoning
  • 1 teaspoon Dried Oregano Delivers classic Greek herbal notes.
  • 1/2 teaspoon Ground Cumin Adds warmth and earthiness.
  • 1 pinch Cinnamon Optional but adds a hint of sweetness.
  • Salt Essential for flavor.
  • Pepper Essential for flavor.
  • 1 tablespoon Lemon Juice Brightens the flavors of the dish.
For the Garnish
  • 1/4 cup Fresh Parsley Adds color and freshness.
  • 1/2 cup Feta Cheese Crumbled on top for creaminess.
  • Optional Garnishes Additional lemon wedges, parsley, or feta.

Equipment

  • medium saucepan
  • large skillet
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Cook the rice by bringing 2 cups of water to a boil in a medium saucepan. Add 1 cup of long-grain white rice, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat, let it rest for 5 minutes, then fluff with a fork.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, breaking it apart. Cook for 5-7 minutes until browned and fully cooked.
  3. Add one chopped onion and 3 minced garlic cloves to the skillet. Stir and cook for 3-4 minutes until the onion is translucent.
  4. Incorporate 1 medium diced zucchini into the skillet. Sauté for about 5 minutes until tender and lightly caramelized.
  5. Sprinkle in 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, and a pinch of cinnamon, along with salt and pepper to taste. Stir well and cook for another minute.
  6. Squeeze the juice from one fresh lemon over the mixture. Stir and cook for an additional 2 minutes.
  7. Remove from heat and fold in 1/4 cup of chopped fresh parsley and 1/2 cup of crumbled feta cheese.
  8. To serve, spoon a portion of rice into bowls and top with the beef and zucchini mixture.
  9. Finish with additional lemon wedges, fresh parsley, or more crumbled feta as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

This dish is meal prep-friendly and can be stored for up to 3 days in the fridge or 3 months in the freezer.

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