In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, 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, cover the skillet, and let it cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.

Add the diced zucchini to the skillet and cook for an additional 5 minutes, uncovered, until the zucchini is tender.

If using, sprinkle the shredded cheddar cheese over the top, cover the skillet again, and let it sit for a couple of minutes until the cheese is melted.

Garnish with fresh parsley before serving.