Begin by washing and chopping two medium zucchinis into half-moon slices, ensuring they're uniform for even cooking. Dice one bell pepper and one medium onion into bite-sized pieces. Gather your minced garlic and have your extra virgin olive oil ready.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and diced onion, stirring for about 2-3 minutes until they become fragrant and the onion turns translucent.

Add 1 pound of lean ground beef to the skillet, breaking it apart with a spatula. Increase the heat slightly to medium-high and cook for about 5-7 minutes, stirring frequently, until browned and no longer pink.

Stir in the chopped bell pepper and zucchini slices. Sauté everything together for approximately 5-6 minutes until the zucchini is tender yet still maintains a slight crispness.

Season the skillet with salt, pepper, and any desired spices to taste. Allow the flavors to meld for another minute on low heat. Serve warm on plates or in bowls.