Ground Beef and Zucchini Skillet

Ingredients

• 2 tbsp olive oil, divided
• 3 medium zucchini (about 1 1/4 lb), halved lengthwise and cut into 1/2-inch half-moons
• 1 1/4 tsp fine sea salt, divided
• 1 1/2 lb ground beef
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste Label: tomatoes, and salt if any
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup crushed tomatoes Label: tomatoes, and salt if any
• 1/4 cup water
• 1 tbsp fresh lemon juice, plus lemon wedges to serve
• 2 oz feta, crumbled
• 3 tbsp chopped fresh dill

Instructions

1. Brown the zucchini: Heat 1 tablespoon of the olive oil in a large (12-inch) skillet over medium-high heat until it shimmers. Add half the zucchini in a single layer, cut sides down, and leave it alone for 3 to 4 minutes, until the undersides are golden, then stir and cook 1 minute more. Move it to a plate and repeat with the remaining oil and zucchini. Two batches keep the pan hot enough to brown, where a crowded pan would steam the zucchini in its own water. Sprinkle the zucchini with 1/4 teaspoon of the salt once it is out of the pan, since salt added early draws out water and stops the browning.
2. Brown the beef: Add the beef to the empty skillet, press it into an even layer, and let it cook undisturbed for 4 minutes, until a deep brown crust forms on the bottom. Then break it into crumbles and cook 3 to 4 minutes more, until no pink remains and it reaches 160°F (71°C). Letting it sit first gives you browned, savory beef in place of gray crumbles. If the pan holds more than a couple of tablespoons of fat, spoon off the extra.
3. Soften the onion and spices: Add the onion and 1/2 teaspoon of the salt and cook for 4 to 5 minutes, stirring, until the onion is soft and translucent. Stir in the garlic, tomato paste, cinnamon, allspice, oregano, and pepper and cook for 1 minute, until the paste darkens to brick red. Cooking the paste and spices in the fat deepens the tomato flavor and wakes up the spices.
4. Simmer: Pour in the crushed tomatoes and water, scrape up the browned bits from the bottom of the pan, and add the remaining 1/2 teaspoon of salt. Simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens and clings to the beef.
5. Fold in the zucchini: Return the zucchini and any juices on the plate to the skillet and fold it through. Cook for 2 minutes, just long enough to heat it, so the half-moons stay whole and tender with a little bite.
6. Finish: Take the pan off the heat and stir in the lemon juice. Scatter the feta and dill over the top and serve from the skillet, with lemon wedges on the side.