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Prep the veggies: Wash and slice the onion, bell peppers, zucchini, and halve the cherry tomatoes and olives. Mince the garlic.
Brown the ground beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook for 5-6 minutes, until browned and mostly cooked through. Drain excess grease if needed.
Sauté the aromatics: Push the beef to one side of the pan. Add the remaining tablespoon olive oil and add the diced onion and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the onion softens and garlic is fragrant.
Add veggies: Stir in the sliced bell peppers and zucchini. Sprinkle with a pinch of salt and black pepper. Sauté for 5-7 minutes, until the veggies are crisp-tender.
Season it up: Add the cherry tomatoes and olives to the skillet. Sprinkle in oregano, basil, smoked paprika, and more salt and pepper. Stir well to combine. Cook for another 3-4 minutes, until tomatoes start to burst and olives are warmed through.
Finish with feta and herbs: Remove the pan from heat. Sprinkle crumbled feta and chopped parsley over the top. Gently stir.
Serve: Spoon onto plates or bowls. Garnish with extra parsley or a squeeze of lemon if desired.