1. Heat a large skillet over medium-high heat and add the ground beef. Cook until browned and fully cooked, breaking it apart with a spatula as it cooks.

2. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. Reduce heat to medium. Add the diced onion and sautée for 4–5 minutes until soft and translucent.

4. Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.

5. Return the beef to the skillet and stir in the diced tomatoes along with their juices. Simmer for 3–4 minutes to allow flavors to meld.

6. Add the zucchini slices to the skillet and cook for another 5–6 minutes, stirring gently, until they are just tender and slightly translucent at the edges.

7. Season with kosher salt, black pepper, smoked paprika, and optional red pepper flakes. Adjust to taste.

8. Remove from heat and serve hot, topped with sour cream and a generous sprinkle of fresh parsley.