In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced sweet potato, smoked paprika, oregano, salt, and black pepper. Pour in the beef broth or water, cover the skillet, and reduce the heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.

Add the diced zucchini to the skillet, stir to combine, and cover again. Cook for an additional 5-7 minutes until the zucchini is tender.

Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.