Heat olive oil in a large skillet over medium-high heat for 1 minute. Add ground beef and cook for 4-5 minutes, breaking it into small pieces with a wooden spoon until browned throughout and no pink remains.

Stir in diced onion and minced garlic, cooking for 2 minutes until softened and fragrant. The aromatics will fill your kitchen with an amazing smell that signals dinner is coming soon.

Add diced potatoes and bell peppers to your after school dinner skillet, stirring well to combine with the beef mixture. Cook for 3 minutes while vegetables begin softening around the edges.

Pour in the canned diced tomatoes with their juice, beef broth, Italian seasoning, paprika, salt, and black pepper. Stir everything together and bring the mixture to a gentle simmer.

Add diced zucchini and reduce heat to medium, simmering for 8-10 minutes until all vegetables are tender and potatoes break easily with a fork. The broth should reduce slightly, creating a delicious sauce.

Taste and adjust seasonings if needed, adding more salt or pepper to your preference. Garnish with fresh chopped parsley before serving for brightness and color.