This zucchini tzatziki is a cool, creamy, and protein-rich dip that turns simple ingredients into a heart-healthy snack you can whip up in minutes.
For more easy Mediterranean dips, check out our Tirokafteri (spicy feta dip), Muhammara, Baba Ganoush, and Whipped Ricotta.
A Delicious Way to Use Up Extra Zucchini
This zucchini tzatziki is our light, fresh twist on the classic Greek cucumber dip, and it’s quickly become a favorite in our kitchen 🥒.
Instead of cucumber, we use grated zucchini for a boost of fiber, gentle sweetness, and a subtle crunch that pairs beautifully with creamy Greek yogurt.
Louise and I have been making this a lot lately, especially when we want something heart-healthy, refreshing, and satisfying without feeling heavy. Packed with protein from yogurt and antioxidants from fresh herbs, it’s the kind of Mediterranean zucchini recipe that works as both a snack and a side dish.
The grated zucchini is drained, giving the dip a thicker texture and richer flavor that’s perfect for scooping with warm pita or crunchy veggie sticks 🥕.
It’s naturally low in calories making it ideal for anyone following the Mediterranean diet or looking for a low calorie zucchini snack. Best of all, this dip comes together in minutes, chills beautifully, and tastes even better the next day 🌿 — for us it’s the easiest, tastiest answer to our zucchini overflow.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Greek yogurt: Use thick, full-fat yogurt for the creamiest texture. Substitute with plant-based Greek-style yogurt for a dairy-free version.
- Zucchini: Fresh, grated zucchini works best for a light, fresh zucchini recipe idea. If out of season, substitute with grated yellow or cucumber.
- Dill: Fresh dill adds the classic Greek flavor. Substitute with fresh parsley or tarragon for a different herbal note.
- Mint (optional): Adds brightness to this healthy zucchini dip. Substitute with fresh basil for a sweeter, Italian-style variation.
- Lemon juice: Fresh-squeezed for the best tang. Substitute with white wine vinegar or apple cider vinegar in a pinch.
- Extra virgin olive oil: Adds richness and depth. For a different flavor profile, try avocado oil or a light sesame oil for fusion flair.
- Garlic: Fresh garlic is essential for that bold bite in a Mediterranean zucchini recipe. Substitute with roasted garlic for a milder, sweeter flavor, or garlic powder for convenience.
- Salt: Brings all the flavors together. Sea salt or kosher salt works best, but you can also use flavored salts like lemon salt for extra zing.
How to Make Zucchini Tzatziki
Step 1 — Grate the Zucchini
Grate 1½ packed cups of zucchini using the large holes of a box grater. Keep the peel for extra color and a light crunch.
Place the grated zucchini in your hands or a clean kitchen towel and squeeze out as much liquid as possible. This is key for a thick, creamy sauce instead of a watery one.
Step 2 — Mix the Tzatziki
In a mixing bowl, combine the zucchini, 1 cup Greek yogurt, 2 tablespoons dill, 1 tablespoon mint (optional), 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic, and ½ teaspoon salt.
Mix well until everything is combined, then taste and adjust the salt or lemon juice to your liking.
Step 3 — Rest and Serve
If possible, refrigerate for 30 minutes to allow the flavors to meld into a refreshing Mediterranean zucchini recipe.
Spread onto a serving plate, drizzle with extra virgin olive oil, and sprinkle with fresh herbs. Add a pinch of paprika for a pop of color. Serve with warm pita or crunchy pita chips.
Tips
- Salt before squeezing: If you have time, you can lightly salt the grated zucchini before squeezing. This helps draw out more moisture, giving you a thicker, creamier dip.
- Use cold Greek yogurt: Chilled yogurt keeps the texture fresh and makes this a perfect low calorie zucchini snack for hot days.
- Chop herbs right before mixing: Freshly chopped dill and mint release their oils and flavor best when added at the last moment.
- Don’t skip the resting time: Letting the dip sit in the fridge for 30 minutes blends the flavors and enhances its refreshing taste.
- Adjust the garlic: Start with a small amount and add more to taste—fresh garlic can be quite strong.
- Try flavored olive oils: Lemon-infused or garlic-infused olive oil can add depth to your easy zucchini side dish.
- Make it ahead: This dip stores well in the fridge for up to 3 days, and the flavors actually improve overnight.
- Serve it chilled: Zucchini tzatziki is at its best as a zucchini summer recipe, so keep it cold until serving.
Frequently Asked Questions
Yes! Yellow squash works well and gives the dip a slightly sweeter flavor. It’s a fun twist on this recipe.
No, the peel adds color, texture, and nutrients. Just wash it well before grating.
Squeeze the grated zucchini really well before mixing. A kitchen towel works best to remove excess liquid.
Yes, you can use parsley, basil, or even chives for a different herbal note.
Definitely! It’s high in protein, low in calories, and packed with fresh vegetables, making it a great healthy zucchini dip.
It’s not recommended—yogurt separates after thawing, changing the texture.
Warm pita bread, crunchy pita chips, veggie sticks, or as a sauce for grilled vegetables or fish.
More Easy Dips & Spreads
- Classic hummus
- Avocado spread
- Classic tzatziki
- White bean dip
- Mutabal (eggplant yogurt dip)
- Masabacha (swimming chickpeas)
- Lentil hummus
- Hummus recipe without tahini
If you tried this Zucchini Tzatziki recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Zucchini Tzatziki
Ingredients
- 1 cup Greek yogurt
- 1½ packed cups zucchini (9 ounces) grated with large holes of box grater
- 2 tablespoon dill chopped — sub parsley
- 1 tablespoon mint chopped — optional
- 1 tablespoon lemon juice sub red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic add more to taste
- ½ teaspoon salt add more to taste
- 4 ounces crumbled feta optional
Instructions
- Grate & Drain: Grate 1½ packed cups zucchini with the large holes of a box grater, keeping the peel. Squeeze out excess liquid with your hands or a kitchen towel.
- Mix: Combine zucchini, 1 cup Greek yogurt, 2 tablespoon dill, 1 tablespoon mint (optional), 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic (grated), and ½ teaspoon salt in a bowl. Stir well and adjust seasoning.For extra flavor and texture you can stir in 4 ounces crumbled feta.
- Chill & Serve: Serve right away or refrigerate for 30 minutes. Drizzle with olive oil and top with herbs before serving.
Notes
- Greek yogurt → Use plant-based Greek-style yogurt for dairy-free.
- Zucchini → Swap with yellow squash or cucumber.
- Dill → Try parsley or tarragon instead.
- Mint → Replace with basil for a sweeter twist.
- Lemon juice → Use white wine or apple cider vinegar.
- Olive oil → Switch to avocado or light sesame oil.
- Garlic → Use roasted garlic for milder flavor or garlic powder.
- Salt before squeezing for a thicker, creamier dip.
- Use cold yogurt for a fresh, light texture.
- Chop herbs last to keep their flavor bright.
- Rest 30 minutes so flavors meld perfectly.
- Go easy on garlic—add more if you like bold flavor.
- Try flavored oils like lemon or garlic for extra depth.
- Make ahead—it gets even better after a day.
- Serve chilled for the ultimate summer refreshment.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
This was absolutely delicious! 😍 I made it for a summer BBQ and everyone asked for the recipe. Love how light and fresh it tastes, and it’s such a great way to use up my garden zucchini. Thanks for sharing!
That sounds fab, Cynthia – YAY! HAppy you liked it, it’s really a refreshing dip ( that I will probably also eat even when summer ends, haha).
Kindest, Louise