Zucchini-Wrapped Lamb and Feta Bake with Spiced Cauliflower Rice

• 600 g zucchini⇄
• 20 ml extra virgin olive oil⇄
• 3 g salt⇄

Preheat oven to 190°C. Using a mandoline or sharp knife, slice zucchini lengthwise into thin strips about 3 mm thick. Lay strips on a baking sheet, brush lightly with olive oil, season with salt, and bake for 5 minutes until just pliable, not fully cooked. Remove and set aside.

💡 Ensure the zucchini strips are uniform in thickness for even baking; they should bend without breaking.

• 600 g cauliflower⇄

Remove the core from the cauliflower and break into florets. Pulse in a food processor in small batches until it resembles rice grains, being careful not to over-process into a puree. Set aside.

💡 If you don’t have a food processor, use a box grater to achieve a similar texture.

• 400 g ground lamb⇄
• 20 ml extra virgin olive oil⇄
• 80 g onion⇄
• 10 g garlic⇄
• 3 g dried oregano⇄
• 3 g ground cumin⇄
• 30 g tomato paste⇄
• 60 g feta cheese⇄
• 4 g salt⇄
• 2 g black pepper⇄

Heat olive oil in a skillet over medium-high heat. Cook ground lamb, letting it brown undisturbed for 2 minutes to build a fond, then break it apart with a spatula and cook for 4 more minutes until fully browned. Add diced onion, minced garlic, dried oregano, cumin, and tomato paste, stirring for 3 additional minutes until fragrant. Season with salt and pepper, remove from heat, and stir in crumbled feta.

💡 Letting the lamb brown initially without stirring enhances flavor through caramelization.

• 40 g feta cheese⇄
• 30 g Kalamata olives⇄
• 15 ml extra virgin olive oil⇄

Line a baking dish with overlapping zucchini strips, allowing overhang on the sides to fold over later. Spoon the lamb filling evenly into the dish. Fold the zucchini strips over the top to enclose the filling, pressing gently to seal. Drizzle with olive oil and scatter crumbled feta and sliced olives on top.

💡 Overlap the zucchini strips generously to create a sturdy, lasagna-like structure.

Place the assembled zucchini bake in the oven at 190°C and set a timer for 25 minutes. Check midway to ensure the top isn’t browning too quickly; cover with foil if needed until the final 5 minutes for a golden finish.

💡 Position the dish in the center of the oven for even heat distribution.

• 15 ml extra virgin olive oil⇄
• 2 g ground cumin⇄
• 2 g ground coriander⇄
• 3 g salt⇄
• 1 g black pepper⇄

Heat olive oil in a large skillet over medium heat. Add the cauliflower rice, ground cumin, and ground coriander, stirring to coat evenly. Sauté for 5-7 minutes until tender but not mushy, stirring occasionally. Season with salt and pepper to taste.

💡 Avoid overcrowding the pan to prevent steaming; cook in batches if needed for a better texture.

Remove the zucchini bake from the oven after 25 minutes when golden and bubbling on top. Let it rest for 5 minutes to set before slicing into portions.

💡 Resting helps the layers hold together for cleaner slices.