Loaded Greek Zachos with American Lamb
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
-
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!
Recipe Notes
- 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.