Zucchini tzatziki is a fresh, creamy Greek-style dip that swaps the traditional cucumber for grated zucchini, offering a slightly earthier flavor and a softer texture. It’s a brilliant way to use up summer squash, and the yogurt’s tang pairs perfectly with the mild sweetness of the zucchini. This version keeps all the classic garlic, lemon, and dill notes, making it a versatile spread for pita, grilled meats, or roasted vegetables.
Ingredients
- 2 medium zucchini (about 1 lb / 450 g)
- 1 teaspoon (5 g) salt, plus more for salting
- 2 cups (480 g) plain Greek yogurt (full-fat or 2%)
- 2 cloves garlic, finely minced or pressed
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon (3 g) fresh dill, chopped (or 1 tsp dried)
- 1/4 teaspoon black pepper
Instructions
- Grate the zucchini using a box grater or food processor with the shredding disc. Place the shreds in a colander, toss with 1 teaspoon of salt, and let sit for 15 minutes. This draws out excess moisture.
- After 15 minutes, squeeze the zucchini firmly by the handful to remove as much liquid as possible. You should have about 1 cup (240 ml) of liquid removed. Discard the liquid.
- In a medium bowl, combine the squeezed zucchini, Greek yogurt, minced garlic, lemon juice, olive oil, dill, and black pepper. Stir until well blended.
- Taste and adjust seasoning with additional salt if needed (remember the zucchini was salted).
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, drizzled with olive oil and extra dill if desired.
Tips
- Don’t skip the salting: Zucchini holds a lot of water. If you skip the salting and squeezing, your tzatziki will be thin and watery. Take the time to squeeze thoroughly.
- Use thick yogurt: Greek yogurt is essential for a thick dip. If using regular yogurt, strain it through a cheesecloth-lined sieve for 2 hours to thicken it.
- Adjust garlic to taste: Raw garlic can be pungent. Start with one clove, taste, and add more if you like a stronger kick. For a milder flavor, let the garlic sit in the lemon juice for 5 minutes before adding.
- Make it ahead: Tzatziki tastes even better the next day after the flavors have blended. Prepare it up to 2 days in advance and keep refrigerated.
Serving Suggestions
Serve zucchini tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It’s also excellent as a sauce for grilled lamb, chicken, or falafel, and works beautifully as a spread in sandwiches or wraps. For a light lunch, spoon it over a grain bowl with roasted vegetables.
Variations
- Herb swap: Replace dill with fresh mint or parsley for a different flavor profile.
- Spicy tzatziki: Add a pinch of cayenne pepper or a finely chopped fresh chili for heat.
- Vegan version: Use a thick plant-based yogurt (like coconut or soy) and follow the same steps. The texture will be slightly less thick but still delicious.
- Add cucumber: For a more traditional tzatziki, use half zucchini and half cucumber, both grated and salted.
Storage and Reheating
Store zucchini tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some liquid may separate. This dip is best served cold and should not be reheated. Freezing is not recommended, as the yogurt will become watery and grainy upon thawing.
Frequently Asked Questions
Can I use a food processor to grate the zucchini? Yes, a food processor with a shredding disc makes quick work of it. Just be careful not to over-process; you want shreds, not a puree.
Why is my tzatziki watery? The most likely reason is insufficient salting and squeezing of the zucchini. Make sure to salt and let it sit for at least 15 minutes, then squeeze out every drop of liquid. Also, use thick Greek yogurt.
Can I use dried dill instead of fresh? Yes, but use less—about 1 teaspoon of dried dill for 1 tablespoon of fresh. Add it to the yogurt mixture and let it sit for a few minutes to rehydrate.
Is it necessary to let it chill for an hour? Chilling allows the flavors to meld and the dip to thicken slightly. If you’re in a rush, you can serve it immediately, but it will taste better after an hour.
Can I make this with yellow squash? Absolutely. Yellow summer squash works just as well and gives a similar texture. The color will be slightly different, but the taste is nearly identical.
How do I make it thicker? If your tzatziki is too thin, you can stir in an extra tablespoon of Greek yogurt or a little bit of almond flour (or breadcrumbs) to absorb excess moisture. Let it sit for 10 minutes before serving.
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