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Recipe Provided By
"Clean Eats and Treats"Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2-4
Ingredients
- 2 to 3 medium zucchini, spiralized
- 1 tablespoon olive oil
- 1 to 2 cloves garlic, minced
- 1/2 medium onion, diced
- 1 pound ground American Lamb
- 1/2 tablespoon marjoram
- 1/2 tablespoon rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons fresh mint, chopped
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 tablespoons banana peppers
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 1 to 2 sprigs fresh dill, roughly chopped
- 1/2 teaspoon garlic powder
- Dash black pepper
Directions
Prepare zoodles by spiralizing zucchini on the thickest setting; break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt; allow to sweat.
While zoodle “chips” are sweating prepare the ground lamb.
In a medium skillet over medium heat, heat oil. Add garlic and onion; sauté until fragrant. Add American lamb, marjoram, rosemary, salt, garlic powder and pepper to pan; cook until lamb is no longer pink, breaking up any large chunks with a wooden spoon. Add mint; continue cooking for 5 minutes. Remove from heat; drain any excess fat.
Layer a baking sheet with parchment paper; spread zoodle “chips” out evenly. Layer lamb, cauliflower, tomatoes, onion, olives, cucumber and banana peppers on top of zoodle “chips”. Drizzle with oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.
Bake at 350°F for 20 minutes. Turn oven to broil; crisp for the last 2 minutes.
- NOTES:
If you are not dairy free try sprinkling a bit of crumbled feta on top before baking for added flavor. - If a softer texture is preferred, bake longer and do not broil.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
