In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent and fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 5-7 minutes. If there’s excess fat, you may want to drain it before moving on.

Stir in the diced zucchinis, dried oregano, ground cumin, salt, and pepper. Cook for an additional 5-7 minutes, or until the zucchinis are tender yet still crisp.

Add the drained diced tomatoes to the skillet, mixing well. Allow the mixture to simmer for another 5 minutes to let all the flavors meld together.

Serve the beef and zucchini mixture over a bed of cooked rice. For an extra touch, garnish with fresh parsley and crumbled feta cheese if you desire.