Heat olive oil in a medium skillet over medium heat.
Add the finely diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
Stir in the finely diced carrots, zucchini, and sweet peas. Cook for 5 minutes until the vegetables are tender.
Pour in the low sodium chicken broth, dried oregano, dried basil, and black pepper. Stir to combine.
Reduce heat to low, cover the skillet, and simmer for 5 minutes to allow flavors to meld and vegetables to soften further.
Remove the skillet from heat and stir in the unsalted butter until melted and incorporated.
Serve the ground beef and vegetable mixture over the cooked white rice, ensuring the food is cooled to a safe temperature before serving to toddlers.