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Brown the ground beef on medium heat in a cast iron skillet. Remove the meat and drain the grease, leaving about 1 tbsp of grease in the pan to sauté the veggies with. Set the meat aside.
In the same skillet you used to brown the meat, add the onions. Cook until they begin to soften (3-5 minutes), and add the garlic. Cook for an additional minute.
Add the tomatoes, zucchini and broth to the pan. Cook for about 5 minutes or until the zucchini is soften.
Turn the heat to medium-low. Add in the sour cream and cream cheese, stirring gently to combine with the zucchini mixture. Add back in the cooked beef as well as the Worcestershire sauce and seasonings. Mix gently.
Sprinkle the cheddar cheese over the top of the meat mixture. Place the entire dish in the oven and broil for 3 minutes until the cheese is melty and bubbly.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.