Wash and dry all produce. Preheat the oven to 425 degrees. Halve the zucchini lengthwise and widthwise, then cut into 1/2-inch spears (like pickles). Mince or grate the garlic. Grate the shallot into a medium bowl. Peel and grate half the cucumber (you'll need about 1/4 cup) into a small bowl. Finely chop the mint. Halve the lemon.

Toss the zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping once, until golden brown. Finish with a squeeze of lemon over the top.

Make the meat mixture: Add the ground beef, oregano, panko, 1 Tablespoon yogurt, half the garlic, and half the mint to the bowl with the shallot. Season with salt (we used 1/2 teaspoon kosher salt) and pepper. Thoroughly combine and form into 4 oval logs.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the beef logs to the pan. Cook 3-4 minutes, rotating to brown on all sides. Skewer each log lengthwise. Place onto the baking sheet with the zucchini. Bake 10-12 minutes, or until cooked through.

Cut the pitas into wedges before tossing on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake about 10 minutes, turning once, until golden brown and crispy. TIP: Check on the pita chips after 5 minutes to make sure they don’t burn.

Make the tzatziki and serve: Add the remaining yogurt, a squeeze of lemon, the remaining mint, and a pinch of garlic (to taste) to the bowl with the cucumber. Season with salt and pepper. Slice the remaining cucumber into half moons. Serve the gyro skewers, pita chips, cucumber slices, and roasted zucchini with the tzatziki for dipping. Enjoy!