Step 1: Heat 1 tablespoon of olive oil in a large skillet (cast iron works wonderfully here!) over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until thoroughly browned, crumbling it as it cooks, about 5-7 minutes. Once browned, drain off any excess fat from the skillet. Transfer the browned beef to a plate and set aside.
Step 2: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the chopped bell peppers and zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften but still have a slight crispness.
Step 4: Return the browned ground beef to the skillet with the vegetables. Stir in the diced tomatoes (undrained), beef broth, and Italian seasoning. Season generously with salt and black pepper to taste.
Step 5: Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender. Stir occasionally.
Step 6: Remove from heat. Taste and adjust seasonings as needed. Serve hot and enjoy your incredible ground beef creation!