Heat olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes.
Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion becomes translucent.
Stir in the diced zucchinis and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften.
Add dried oregano, smoked paprika, black pepper, salt, and crushed red pepper flakes to the skillet. Stir well to combine.
Mix in the tomato paste and beef broth. Stir and cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the skillet from heat and sprinkle chopped fresh parsley over the top.
Serve warm, directly from the skillet.