Greek Zucchini Boats

Thank you to Melissa’s Produce for the zucchini and True Aussie Beef and Lamb for the ground lamb that inspired this recipe.

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  • 2 zucchinis
  • ½ lbs. ground Australian lamb
  • ½ tbsp dried oregano
  • ½ tbsp dried thyme
  • ½ tbsp dried basil
  • 2 tsp kosher salt, separated
  • 2 tsp black pepper, separated
  • ¼ cup feta cheese
  • ¼ red onion, chopped
  • Salt & pepper to taste



Cast Iron Skillet


Set your EGG up for indirect cooking with a convEGGtor at 375ºF/191°C; add the cast iron skillet to the EGG to preheat.

Add the ground lamb to the cast iron skillet and season with the oregano, thyme, basil, salt and pepper. Cook until completely done and remove the skillet from the EGG.

Cut off the ends of the zucchini, and cut lengthwise in half. Using a spoon, scoop out the middle out of the zucchinis. Season the inside of the zucchinis with salt and pepper. Spoon the cooked ground lamb into each of the halved zucchini shells. Top with feta cheese, and red onion. Place the stuffed zucchini on the EGG and bake for 25 minutes, or until zucchini is tender and cheese is melted. Serve with the tzatziki sauce. Enjoy!

Tzatziki Sauce Ingredients

  • 1 cup whole fat plain Greek yogurt
  • ½ cup grated cucumber
  • 2 tbsp chopped dill
  • 2 cloves garlic, finely minced
  • 1 tbsp lemon juice
  • ½ tsp kosher salt
  • 2 tbsp extra virgin olive oil

Tzatziki Sauce Instructions

Mix until uniform, refrigerate until needed.

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