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.

15 Minutes
1 Hour



  • zucchinis 
  • 1/2 lbs (0.2 kg) ground Australian lamb 
  • 1/2 tablespoons (8 ml) dried oregano 
  • 1/2 tablespoons (8 ml) dried thyme 
  • 1/2 tablespoons (8 ml) dried basil 
  • 2 teaspoons (10 ml) kosher salt, separated 
  • 2 teaspoons (10 ml) black pepper, separated 
  • 1/4 cups (60 ml) feta cheese 
  • 1/4 red onion, chopped 
  •  Salt & pepper to taste 

Tzatziki Sauce

  • 1 cup (240 ml) whole fat plain Greek yogurt 
  • 1/2 cups (120 ml) grated cucumber 
  • 2 tablespoons (30 ml) chopped dill 
  • cloves garlic, finely minced 
  • 1 tablespoon (15 ml) lemon juice 
  • 1/2 teaspoons (2.5 ml) kosher salt 
  • 2 tablespoons (30 ml) extra virgin olive oil 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set your EGG up for indirect cooking with a convEGGtor at 375°F/190°C; add the cast iron skillet to the EGG to preheat.

Step 2

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.

Step 3

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

Step 1

Mix until uniform, refrigerate until needed.

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