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Heat olive oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces with a spatula. Drain excess fat if needed.
Add the diced onion, red bell pepper, and zucchini to the skillet with the beef. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Stir in the minced garlic, cherry tomatoes, olives, and sun-dried tomatoes. Cook for an additional 2–3 minutes, until the tomatoes soften slightly.
Sprinkle the dried oregano, smoked paprika, cumin, salt, and pepper over the mixture. Stir well to combine and let the spices toast for about 1 minute, enhancing their flavor.
Remove the skillet from heat and stir in the lemon juice and fresh parsley. Taste and adjust seasoning as needed.
Serve hot, optionally garnished with crumbled feta cheese for extra creaminess and tang. Pair with your choice of sides like rice, quinoa, couscous, or a fresh salad.