Greek Zucchini Tzatziki
Servings: 4 people
- 1 cup (250 g) Greek yogurt
- 1½ packed cups (250 g) zucchini (9 ounces) grated with large holes of box grater
- 2 tablespoon (2 tablespoons) dill chopped — sub parsley
- 1 tablespoon (1 tablespoon) mint chopped — optional
- 1 tablespoon (1 tablespoon) lemon juice sub red wine vinegar
- 1 tablespoon (1 tablespoon) extra virgin olive oil
- 1 clove (1 clove) garlic add more to taste
- ½ teaspoon (½ teaspoon) salt add more to taste
- 4 ounces (110 g) crumbled feta optional
- 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.
Substitutions
- 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.
