Recipe provided by | CLEAN EATS AND TREATS

Preparation time: 15 minutes Cook time: 15 minutes

INGREDIENTS

• 2-3 medium zucchini, spiralized

• 1 pound ground American lamb

• 1/2 medium onion, diced

• 1-2 cloves garlic. minced

• 2 tablespoons fresh mint, chopped

• 1/2 tablespoon marjoram

• 1/2 tablespoon rosemary

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon 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 tablespoon banana peppers

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• dash black pepper

• 1/2 lemon, juiced

• 1-2 sprigs fresh dill, roughly chopped

DIRECTIONS

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.