Greek-Style Beef and Zucchini Rice Bowl — it all started on a summer evening with just a few fresh zucchinis, leftover rice, and a bit of ground beef. As the beef browned in the skillet and the earthy scent of oregano and cumin filled the kitchen, I was transported to a cozy taverna in Athens. That moment reminded me how the best meals are often born from simple, honest ingredients.
This recipe has since become a regular in my kitchen — nourishing, deeply satisfying, and packed with Mediterranean flavor. I often serve it alongside my Greek-Style Loaded Hummus or a crisp Mediterranean Flatbread Pizza for a full Greek-inspired spread.
Why You’ll Love It
This Greek-Style Beef and Zucchini Rice Bowl brings together everything we crave in a satisfying meal — it’s hearty, fresh, and layered with flavor. The ground beef adds rich, savory depth, while the zucchini lightens every bite with a gentle sweetness. Cumin and oregano bring in that unmistakable Mediterranean touch, and the rice pulls it all together into a warm, cozy bowl.
Top it with fresh parsley and a crumble of feta, and you’ve got a dinner that feels both wholesome and indulgent. It’s quick enough for weeknights, but special enough to share. Best of all? It’s a complete one-pan wonder — no fuss, just real food.
Ingredients & Preparation
A Closer Look at What You’ll Need
The beauty of this Greek-Style Beef and Zucchini Rice Bowl lies in its simplicity. You probably have most of these ingredients already in your kitchen. Here’s a quick breakdown of everything that goes into this flavorful one-pan dish:
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 pound | Lean or regular, both work well |
| Zucchinis | 2 medium, diced | Fresh and firm, unpeeled |
| Cooked rice | 1 cup | White or brown, day-old works great |
| Onion | 1, chopped | Yellow or white |
| Garlic | 2 cloves, minced | Fresh for maximum flavor |
| Diced tomatoes (canned) | 14 oz can, drained | Fire-roasted adds depth (optional) |
| Olive oil | 1 tablespoon | For sautéing |
| Dried oregano | 1 teaspoon | Classic Mediterranean herb |
| Ground cumin | 1 teaspoon | Warm, earthy flavor |
| Salt & black pepper | To taste | Adjust based on seasoning preferences |
| Fresh parsley | Chopped, for garnish | Adds brightness |
| Feta cheese (optional) | Crumbled | For a creamy, salty finish |
This combination delivers the bold, herbaceous flavor of Mediterranean cooking with everyday pantry ingredients.
If you loved the flavors in this bowl, you’ll likely enjoy the Ground Beef and Spinach Skillet with Feta — another simple dinner with deep flavor and protein. And for another zucchini-focused favorite, try the creamy Zucchini Cottage Cheese Bake.
Tools & Helpful Substitutions
You don’t need any special equipment for this recipe — just a few basics will do:
-
Large skillet: A nonstick or cast iron skillet works best for browning the beef evenly.
-
Cutting board and knife: For prepping zucchini, onion, and garlic.
-
Wooden spoon or spatula: For stirring and breaking up the beef.
-
Colander: To drain canned tomatoes.
Ingredient Swaps That Work
-
Ground beef: Ground turkey, chicken, or plant-based crumbles are great if you’re looking for something lighter.
-
Zucchini: Swap in yellow squash or even diced eggplant.
-
Rice: Quinoa or cauliflower rice work well for lower-carb or gluten-free options.
-
Feta: Goat cheese or dairy-free crumbles are delicious alternatives.
This flexibility is what makes the Greek-Style Beef and Zucchini Rice Bowl such a winner — it adjusts to your fridge, your diet, and your cravings.
Cooking Instructions & Tips
Step-by-Step: Bringing It All Together
One of the best things about this Greek-Style Beef and Zucchini Rice Bowl is how it all comes together in just one skillet. Let’s walk through it — from sizzle to serve.
Step 1: Sauté the Aromatics
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic. Stir often and cook for about 3 minutes, until the onion becomes translucent and the garlic is fragrant.
Step 2: Brown the Ground Beef
Add the ground beef directly into the skillet. Break it up with a spoon or spatula and cook for 6–7 minutes until browned and fully cooked through. If there’s excess fat, you can drain it at this point.
Step 3: Add Zucchini & Spices
Toss in the diced zucchinis along with 1 teaspoon of dried oregano, 1 teaspoon of cumin, salt, and pepper. Stir to combine. Let it cook for another 5–6 minutes until the zucchini is tender but still vibrant.
This is where the dish takes on its signature flavor — the herbs mingle with the juices from the beef, coating each zucchini cube with Mediterranean warmth. It’s similar in comfort to the Grilled Zucchini and Feta Chickpea Wrap — simple, fresh, and deeply satisfying.
Step 4: Stir in Tomatoes
Add the drained diced tomatoes to the skillet and stir everything together. Let it cook for another 3–4 minutes so the tomatoes can meld with the beef and zucchini, adding just the right touch of acidity.
Step 5: Fold in the Rice
Now, add your cooked rice — white or brown, either works — and gently mix everything until well combined. Let it warm through, about 2 minutes. The rice will absorb the juices, pulling all the flavors together.
Step 6: Finish & Serve
Remove from heat. Sprinkle with chopped parsley and top with crumbled feta cheese (if using). Serve hot in bowls — and there you have it, a one-pan wonder with Greek soul.
Expert Tips to Make It Perfect
-
Let it rest for a minute before serving. This gives the rice time to soak in the final flavors.
-
Double the recipe for meal prep — it reheats beautifully.
-
Use fire-roasted canned tomatoes if you want a smokier finish.
-
Want to add some heat? A pinch of red pepper flakes or a spoonful of harissa gives it a fiery twist.
This dish reminds me a lot of the Mediterranean Lemon Chicken with Artichokes & Olives — bold, clean, and made to be shared.
Serving, Storing & Pairing
What to Serve With It
This Greek-Style Beef and Zucchini Rice Bowl is a complete meal on its own, but it truly shines when paired with a few simple Mediterranean sides. I often serve it with a chilled side of Greek Orzo Salad — the briny olives, cucumbers, and lemony dressing brighten every bite.
On cooler nights, I like to add something hearty like the Loaded Mediterranean Chicken Power Bowl. It balances beautifully with the warm spices in the beef and zucchini bowl.
Want to make it feel like a Greek feast? Add:
-
Warm pita or flatbread on the side
-
A quick tzatziki sauce for dipping or drizzling
-
Crisp cucumber tomato salad with fresh dill
It also pairs nicely with a glass of chilled rosé or lemon-infused sparkling water for a refreshing finish.
How to Store and Reheat
One of the best parts about this recipe? It stores like a dream. Whether you’re meal prepping or saving leftovers, here’s how to keep it fresh:
Storage Tips:
-
Refrigerator: Store in an airtight container for up to 4 days.
-
Freezer: Freeze in single-portion containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Tips:
-
Microwave: Add a splash of water, cover, and microwave on medium for 2–3 minutes, stirring halfway through.
-
Skillet: Reheat over medium heat with a touch of olive oil or broth to revive the texture.
For best results, add a fresh sprinkle of parsley and feta after reheating to bring it back to life.
If you’re storing leftovers from a bigger Mediterranean meal night — say, after making the Ground Beef and Spinach Skillet with Feta — these same tips apply.
Frequently Asked Questions (FAQ)
Can I make this recipe with ground turkey instead of beef?
Absolutely. Ground turkey or chicken are great lean alternatives. Just be sure to season well, as they have a milder flavor than beef.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you use plain white or brown rice. Always double-check your canned tomatoes and spices for any hidden additives if you’re cooking for someone sensitive.
Can I use cauliflower rice instead of regular rice?
You sure can. Cauliflower rice is a fantastic low-carb option. Add it at the very end and just heat it through, since it cooks faster than regular rice.
What vegetables can I use if I don’t have zucchini?
Try diced eggplant, yellow squash, or even bell peppers. This recipe is very flexible and adapts well to seasonal produce.
How can I make this spicier?
Add a pinch of red pepper flakes or a spoonful of harissa when adding the spices. It gives the dish a warm kick without overpowering the flavors.
Conclusion
This Greek-Style Beef and Zucchini Rice Bowl is more than just dinner — it’s a bowlful of comfort, flavor, and ease. Whether you’re using up garden zucchini, prepping lunches for the week, or craving a quick weeknight fix, this recipe delivers every single time.
The warm spices, tender beef, and fluffy rice come together with such harmony that one bite often leads to another. It’s the kind of meal you’ll return to again and again.
If you enjoy skillet-style meals that bring together simple ingredients with bold flavor, you might also enjoy this Beef, Rice & Zucchini Skillet — another great way to get dinner on the table fast with wholesome ingredients.
And if you’re craving more Mediterranean goodness like this Greek-Style Beef and Zucchini Rice Bowl, don’t miss the Zucchini Cottage Cheese Bake or the refreshing Greek-Style Loaded Hummus. Both are easy, flavor-packed, and make your table feel like a little escape to the coast of Greece.
Print
Greek-Style Beef and Zucchini Rice Bowl
- Total Time: 30
- Yield: 4 servings
Description
Greek-Style Beef and Zucchini Rice Bowl is a hearty, one-pan Mediterranean dinner made with tender zucchini, seasoned ground beef, fluffy rice, tomatoes, and herbs — topped with fresh parsley and optional feta.
Ingredients
• 1 pound ground beef
• 2 medium zucchinis, diced
• 1 cup cooked rice (white or brown)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14 oz) can diced tomatoes, drained
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Feta cheese, crumbled (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Sauté for 3 minutes until fragrant and translucent.
2. Add ground beef to the skillet. Cook until browned, about 6–7 minutes, breaking it up with a spoon. Drain excess fat if needed.
3. Add zucchini, oregano, cumin, salt, and pepper. Stir and cook for 5–6 minutes until the zucchini is tender.
4. Stir in the drained diced tomatoes. Cook for another 3–4 minutes so the flavors meld.
5. Add cooked rice and stir until well combined and heated through.
6. Remove from heat. Sprinkle with parsley and top with feta if desired.
7. Serve hot and enjoy!
Notes
– Use ground turkey or chicken as a leaner substitute.
– Quinoa or cauliflower rice can replace regular rice for a low-carb option.
– Add red pepper flakes for a little heat.
– Store leftovers in an airtight container in the fridge for up to 4 days.
– Reheat gently with a splash of broth or water to refresh texture.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: Greek