Prep Time15 minsCook Time15 minsTotal Time30 mins
23 Medium zucchini, spiralized
1 lb Ground American Lamb
0.50 Medium onions, diced
12 Garlic, minced
2 tbsp Fresh mint, chopped
0.50 tbsp Marjoram
0.50 tbsp Rosemary
1 tsp Kosher salt
0.50 tsp Garlic powder
0.25 tsp Black pepper
Toppings
1 cup Cauliflower, finely chopped
0.50 cup Cherry tomatoes, halved
0.25 cup Red onion, diced
0.25 cup Kalamata olives, halved
0.50 English cucumber, quartered
2 tbsp Banana peppers
1 tbsp Olive oil
0.50 tsp Garlic powder
Black pepper
0.50 Lemon, juiced
12 Fresh dill, roughly chopped
1Prepare zoodles by spiralizing on the thickest setting. Break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt and allow to sweat.
2While zoodle “chips” are sweating prepare the ground lamb
3Over medium heat add 1 tbsp olive oil to a medium size skillet. Add onion and garlic and sauté until fragrant.
4Add ground lamb, marjoram, rosemary, salt, garlic powder and pepper to pan and cook until the lamb is no longer pink. Breaking up any large chunks with a wooden spoon. Add fresh mint and continue cooking for five minutes. Remove from heat and drain any excess fat.
5Layer a baking sheet with parchment paper and spread zoodle “chips” out evenly.
6Layer ground lamb, tomatoes, onion, olives, cucumber, banana peppers and cauliflower on top of zoodle “chips”.
7Drizzle with 1 tablespoon olive oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.
8Bake for 20 minutes in a 350 degree oven. Turn oven to broil and crisp for the last two minutes. Enjoy!
If you are not dairy free try sprinkling a bit of crumbed feta on top before baking for added flavor!
I like my zoodle “chips” with a bit of a crunch, feel free to bake longer if you prefer a softer texture.
Ingredients
23 Medium zucchini, spiralized
1 lb Ground American Lamb
0.50 Medium onions, diced
12 Garlic, minced
2 tbsp Fresh mint, chopped
0.50 tbsp Marjoram
0.50 tbsp Rosemary
1 tsp Kosher salt
0.50 tsp Garlic powder
0.25 tsp Black pepper
Toppings
1 cup Cauliflower, finely chopped
0.50 cup Cherry tomatoes, halved
0.25 cup Red onion, diced
0.25 cup Kalamata olives, halved
0.50 English cucumber, quartered
2 tbsp Banana peppers
1 tbsp Olive oil
0.50 tsp Garlic powder
Black pepper
0.50 Lemon, juiced
12 Fresh dill, roughly chopped
Directions
1Prepare zoodles by spiralizing on the thickest setting. Break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt and allow to sweat.
2While zoodle “chips” are sweating prepare the ground lamb
3Over medium heat add 1 tbsp olive oil to a medium size skillet. Add onion and garlic and sauté until fragrant.
4Add ground lamb, marjoram, rosemary, salt, garlic powder and pepper to pan and cook until the lamb is no longer pink. Breaking up any large chunks with a wooden spoon. Add fresh mint and continue cooking for five minutes. Remove from heat and drain any excess fat.
5Layer a baking sheet with parchment paper and spread zoodle “chips” out evenly.
6Layer ground lamb, tomatoes, onion, olives, cucumber, banana peppers and cauliflower on top of zoodle “chips”.
7Drizzle with 1 tablespoon olive oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.
8Bake for 20 minutes in a 350 degree oven. Turn oven to broil and crisp for the last two minutes. Enjoy!
Loaded Greek Zachos with American Lamb
