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Loaded Greek Zachos with American Lamb

Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 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

Toppings

  • 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

Instructions

  1. 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. 

  2. While zoodle "chips" are sweating prepare the ground lamb.

  3. Over medium heat add 1 tbsp olive oil to a medium size skillet. Add onion and garlic and sauté until fragrant. 

  4. 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.

  5. Layer a baking sheet with parchment paper and spread zoodle "chips" out evenly. 

  6. Layer ground lamb, tomatoes, onion, olives, cucumber, banana peppers and cauliflower on top of zoodle "chips".

  7. Drizzle with 1 tablespoon olive oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.

  8. Bake for 20 minutes in a 350 degree oven. Turn oven to broil and crisp for the last two minutes. Enjoy!

Recipe Notes