Begin by washing the zucchinis and slicing them into half-moons about ½ inch thick. Dice the bell pepper and onion into small pieces, setting everything aside.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing for 2-3 minutes until the onion is translucent and the garlic is fragrant.

Increase the heat to medium-high and add 1 pound of lean ground beef to the skillet. Break the beef apart with a spatula, cooking for 5-7 minutes until browned and no longer pink.

Stir in the diced bell pepper and sliced zucchini, mixing them into the beef. Sauté everything together for an additional 5-6 minutes, until the zucchini is tender yet still crisp.

Finally, season your Zucchini and Ground Beef Skillet with salt, pepper, and any preferred spices. Allow the mixture to cook for another minute to meld the flavors.