I’m 99% sure I created the ZACHO revolution during my first round of whole30 four years ago. I’m taking full credit for them regardless because they are BOMB. Layered zucchini spirals topped with all the things and then baked to perfection equals zachos. The variations are endless but my all time favorite has to be these loaded greek zachos with American lamb.
If you love a good old classic greek gyro, you are going to flip over these layered greek zachos. All the flavors of a classic gyro layered together to create the perfect grain free indulgence. I’ve swapped the pita for thick spiraled zucchini bites, seasoned the lamb to gyro perfection and topped with allll the fixings, the result was delicious and almost too pretty to eat. Almost.
This recipe is easily customizable to meet your dietary needs. Feel free to leave out any topping you aren’t a fan of and add those that you are. I stuck to the traditional greek flavors here minus the feta cheese. If you aren’t dairy-free feel free to sprinkle a bit of feta on top before baking, it adds such a delicious dimension to the dish. I usually sprinkle half with feta for my family and half without for myself.
Did I trick you with that finely chopped cauliflower? It looks like feta doesn’t it? Gosh I miss cheese, like really really miss cheese. I like to generously salt the cauliflower before sprinkling it on top and somehow it replaces the flavor of feta for me. No guarantees here, but try it and let me know what you think!
Don’t let lamb intimidate you if you aren’t familiar with it’s flavor. I grew up enjoying lamb frequently but my husband did not. Honestly he wasn’t a fan at first but has since learned to absolutely love it. It’s unique flavor pairs so well with herbs and spices and pulls the flavors of this dish together so perfectly. You know we are huge fans of sheet pan dinners and this one makes the rotation at least twice a month!
While testing this recipe, I kept bringing the leftovers down to my mom (one of the perks of living with us) and she has been begging me to make it for her since. Her birthday is coming up next week and I know exactly what’s going on the menu! Loaded Greek zachos for my mama… and this mama too!!!
Tips for making loaded greek zachos
- You’re going to want a quality spiralizer. This is the one I love and use here. I like the addition of the fourth spiral, it’s thick and works perfectly for this recipe.
- Break up your zoodles for less mess. I use my fingers and pull them apart into bite size “chip” like pieces, you could also slice with a knife.
- Allow your zucchini to sweat, this removes any excess moisture before baking.
- Use a half sheet pan (15×12) to feed two, if doubling the recipe use a full sheet pan.
- Line your sheet pan with parchment paper for easy clean up.
- Pile your toppings high. You cannot over do this, trust me.
- I like to quickly broil my zachos on high for about 2 minutes before taking them out of the oven. It gives this dish a crispy finishing touch.
How to make loaded greek zachos
- Start by spiraling your zucchini, breaking up any long strands with your fingers into “chip” sized bites. Lay “chips” on paper towels in a single layer, sprinkle with salt and allow to sweat for 15 minutes while you prepare the lamb.
- Sauté your ground lamb, onion, herbs and seasoning over medium heat, breaking up any big pieces of lamb with a wooden spoon. I like to drain my lamb through a mesh strainer when done to remove any excess fat.
- Prepare your toppings by dicing the onion, tomatoes, olives, cucumbers, cauliflower and banana peppers.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Load em up. Start with a thick layer of zacho “chips”. Add your toppings of choice.
- Drizzle zachos with olive oil and a squeeze of fresh lemon on top. Sprinkle with garlic powder, pepper and fresh dill.
- Bake for 20 minutes in a preheated oven. Turn oven to broil for the last two minutes to crisp.
This dish is perfect for game day, girls’ night, family dinner or lunch for one. It comes together in under 30 minutes once everything is prepared. I can totally see this meal making a weekly appearance in the summer months. It’s light, flavorful and surprisingly filling with all those veggies! Cheers to warmer months around the corner and dining al fresco! I was thiiiiiiis close to getting my husband to bust out the patio furniture today, then noticed we still have snow on the forecast for the week. Anyone ready for a dose of vitamin D? Bring on the sunshine, outdoor living and these delicious loaded greek zachos! We’re ready!
Why choose American Lamb?
Not only is lamb delicious and full of flavor, but it packs a pretty impressive nutritional punch! Lamb is an excellent source of B12, niacin, zinc and selenium. A 3 ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef, it’s an all natural product raised without growth hormones and a responsible choice you can feel good about enjoying.
Plus using American lamb means you are supporting local family farmers and ranchers. Did you know there are over 80,000 family-owned sheep farms and ranches in the United States and lamb is produced in every state? Eating locally sourced ingredients is something I am becoming more and more passionate about, especially when it comes to our source of protein. Quality counts friends.
Support your local lamb growers by asking your butcher if they sell American lamb or visit americanlamb.com for recommendations. I pick mine up at my local Harmon’s grocery.
This is sponsored conversation written by me in partnership with American Lamb board. All opinions expressed are my own.
Loaded Greek Zachos with American Lamb
- 2-3 medium zucchini, spiralized
- 1 pound ground American lamb
- 1/2 medium onion, diced
- 1-2 cloves garlic. minced
- 2 tbsp fresh mint, chopped
- 1/2 tbsp marjoram
- 1/2 tbsp rosemary
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup cauliflower, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup kalamata olives, halved
- 1/2 english cucumber, quartered
- 2 tbsp banana peppers
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- dash black pepper
- 1/2 lemon, juiced
- 1-2 sprigs fresh dill, roughly chopped
Prepare 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.
While zoodle "chips" are sweating prepare the ground lamb.
Over medium heat add 1 tbsp olive oil to a medium size skillet. Add onion and garlic and sauté until fragrant.
Add 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.
Layer a baking sheet with parchment paper and spread zoodle "chips" out evenly.
Layer ground lamb, tomatoes, onion, olives, cucumber, banana peppers and cauliflower on top of zoodle "chips".
Drizzle with 1 tablespoon olive oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.
Bake 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.