This Zucchini Tzatziki is made with shredded zucchini sauteed in garlic and olive oil and then added to creamy yogurt with lemon, herbs, and spices. Enjoy this savory side dish with your favorite Mediterranean meals.
It's been raining a lot here in the Turkish mountains. My newly planted summer tomatoes are a little flooded. Hopefully, they will recover and I can eat juicy tomatoes all summer long.
By the way, it was Yuksel, my sister-in-law who first served this Zucchini Tzatziki. When She served it for supper one night, I liked it. I made it for a few friends back home when I was living in Wisconsin, and it received a lot of positive and savory reviews.
Since then, it's always been one of the mezes on the dinner table.
Ingredients to Make Zucchini Tzatziki
The zucchini serves as the dish's foundation. It is optional to peel the zucchini. Make certain that you're using full-fat yogurt. Trust me, it's going to produce the most creamy mouthfeel. The garlic and zucchini are sautéed in olive oil. I used both fresh and dried herbs, such as dill and oregano. Finally, the acidic taste of the lemon juice just brings the meal back to life.
Instructions to Make Zucchini Tzatziki Dip
- Prepare the zucchini by grating it. Strain excess liquid through a paper towel or cheesecloth. To get the maximum liquid out, add salt to the shredded zucchini before squeezing it.
- Heat a nonstick skillet. Once heated, drizzle in olive oil and add the garlic. Sautee just until aromatic, about 10 seconds.
- Stir-fry. Add the zucchini to the garlic, add the dried mint and oregano, and season with salt and pepper. Stir-fry for 5-7 minutes, just until cooked.
- Combine ingredients. Transfer the cooked zucchini to a bowl to cool. once slightly cool, add the yogurt, lemon juice, and dill. Fold and mix to combine.
- Serve. Smear the Zucchini Tzatziki on a plate. Create dips with the back of a spoon. Drizzle olive oil in the dips, and garnish with fresh dill and lemon. Enjoy
Zucchini Tzatziki Food Paring
This dish is so delicious, it's as good as taking a spoon and eating out of a bowl. If you're not doing that, then here are a few food-paring suggestions.
Serve as a meze (side dish) to:
- Grilled chicken or fish.
- Dip your chicken fingers in it.
- Toss it in pasta.
- Scoop it with warm pita bread.
- Serve with crisp vegetables like cucumber, sweet bell peppers, or carrots.
Any leftovers can be placed in a container with a lid and placed into the fridge for up to 3 days.
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Zucchini Tzatziki Recipe
- 2 medium zucchini, grated
- ¼ cup olive oil
- 1 teaspoon sea salt, divided
- ¼ teaspoon coarse black pepper
- 2 cloves garlic, finely chopped
- ½ teaspoon dried mint
- ½ teaspoon dried oregano
- 1 cup full-fat yogurt
- 1 large lemon, juice of
- ¼ cup fresh chopped dill, lightly packed
- olive oil and fresh dill for garnish
- Place a skillet over medium heat.
- Once heated, drizzle in the olive. Add the chopped garlic. Saute for 10 seconds, just until fragrant.
- Add the zucchini, ½ teaspoon salt, and pepper. Stir-fry for 10 minutes or until the zucchini is tender.
- In a mixing bowl, add the zucchini, yogurt, dried mint, lemon juice, dill, and the remaining ½ teaspoon of salt. Mix to combine.
- Dollop and smear the zucchini tzatziki on a serving dish. Garnish with a drizzle of olive oil and fresh sprigs of dill.