📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even baking. Don't skip this step!
2. Prepare the lamb: In a large bowl, combine 1 pound of ground lamb with 1 minced garlic clove, 1 teaspoon of dried oregano, 1/2 teaspoon of dried rosemary, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well with your hands (it's the best way!).
3. Brown the lamb: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb mixture and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody wants a greasy bake!
4. Prepare the zucchini: While the lamb is browning, slice 2 medium zucchini into 1/4-inch thick rounds. A mandoline slicer makes this super easy, but a knife works just fine too. Just try to keep the slices uniform for even cooking. I sometimes get lazy, it's alright.
5. Assemble the bake: In a greased 8x8 inch baking dish, layer half of the zucchini slices on the bottom. Sprinkle with a little salt and pepper.
6. Add the lamb: Spread the browned lamb evenly over the zucchini layer.
7. Add another zucchini layer: Arrange the remaining zucchini slices over the lamb, again sprinkling with salt and pepper.
8. Top with feta: Crumble 4 ounces of feta cheese evenly over the top zucchini layer. This adds that lovely salty tang.
9. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. This helps the zucchini cook through without burning the cheese.
10. Remove foil and bake: Remove the foil and bake for another 15-20 minutes, or until the zucchini is tender and the feta cheese is golden brown and bubbly. Keep an eye on it! Ovens can vary.
11. Let it rest: Let the bake rest for 10 minutes before serving. This allows the flavors to meld together even more. Trust me, it's worth the wait!
12. Serve: Serve warm, garnished with fresh parsley or dill, if desired. A dollop of plain Greek yogurt is also a delicious addition. Opa!