Boil 2 cups of water in a medium-sized saucepan. Once boiling, add rice, cover, and reduce heat to low. Let simmer for 15-18 minutes, or until water is absorbed. Let sit for 5 minutes before fluffing with a fork.

In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook for 5-7 minutes until browned.

Add chopped onion and minced garlic to the beef, cooking for 3-4 minutes until onion is translucent.

Incorporate diced zucchini into the skillet, cooking for about 5 minutes until tender.

Sprinkle in dried oregano, ground cumin, cinnamon, salt, and pepper. Cook for 2 minutes to distribute the spices.

Squeeze lemon juice directly into the skillet and cook an additional 2 minutes.

Remove from heat and mix in chopped parsley and crumbled feta cheese.

In serving bowls, layer the cooked rice and top with the beef and zucchini mixture.

Garnish with extra parsley, lemon wedges, or additional feta if desired.