Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-5 minutes until translucent.

Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.

Add 1 pound of ground beef, breaking it up as it cooks. Sauté for 6-8 minutes until fully browned.

Add sliced red bell pepper and zucchini, cooking for about 5 minutes until they start to soften.

Stir in halved cherry tomatoes, dried oregano, ground cumin, paprika, red pepper flakes, salt, and black pepper. Cook for an additional 3-4 minutes.

Mix in Kalamata olives and fresh parsley, then remove from heat.

Drizzle 1 tablespoon of lemon juice over the stir fry, then add crumbled feta cheese. Stir gently to combine.

Serve hot, ladled over rice, quinoa, or couscous.