Zucchini Tzatziki

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Cool, creamy, and bursting with fresh summer flavor, this zucchini tzatziki is a delicious twist on the classic Greek sauce. Made with shredded zucchini, Greek yogurt, lemon, garlic, and dill, it’s the ultimate fresh dip, spread, or topping for just about anything.

Prep Time10

Course: Appetizer, Condiment

Cuisine: American, Greek, Mediterranean

Servings: servings

Calories: 18kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

3/4 cup shredded zucchini about 1 medium zucchini, measured after it has been grated and the moisture has been squeezed out
1 cup plain Greek yogurt
1 garlic clove minced or grated
1 tbsp lemon juice
1/2 tsp sea salt
1 tbsp fresh dill chopped
Black pepper to taste

Instructions

In a small bowl, combine shredded zucchini, Greek yogurt, dill, garlic, lemon juice, salt, and pepper. Stir well, taste, and adjust seasoning as needed.
3/4 cup shredded zucchini, 1 cup plain Greek yogurt, 1 garlic clove, 1 tbsp lemon juice, 1/2 tsp sea salt, 1 tbsp fresh dill, Black pepper
Taste and adjust seasoning, then chill for 20 minutes before serving.
When ready to serve drizzle with good quality extra virgin olive oil and a sprinkle of flakey sea salt.

Notes

Storage Tips:

Store in an airtight container in the fridge for 3–4 days.
Stir before serving, as liquid may separate slightly.
Not recommended for freezing — the yogurt base will split.

Note about zucchini quantity -

This recipe is quite forgiving - don't fret about the 3/4 cup of zucchini. You can just grab a medium-ish zucchini, grate it, squeeze out moisture and add it to 1 cup of yogurt with the other ingredients - it will work!

Nutrition