Heat olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
Add the diced onion to the skillet and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini to the skillet and stir to combine.
Sprinkle the dried oregano, dried thyme, paprika, black pepper, and salt over the mixture and stir well.
Pour in the beef broth, reduce heat to medium, and cover the skillet. Cook for 5 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Remove the lid and cook for an additional 2 minutes to allow any excess liquid to evaporate.
Sprinkle the grated Parmesan cheese over the skillet and stir to combine.
Garnish with chopped fresh parsley before serving.