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.
If you are a dip girlie – welcome to the club! I am also currently obsessed with this Ricotta Green Goddess Dip and this Sumac Beet Hummus.
You'll Love this Recipe
Unlike traditional tzatziki that uses cucumber, this version swaps in zucchini — making it an inventive way to use up summer’s most abundant veggie (A tale as old as time… I am aware, but this morning alone I harvested 8 – EIGHT – huge zucchini from my garden, so yeah.. this girl is finding all of the culinary creative and delicious ways to use zucchini!
It’s refreshing, tangy, and versatile: serve it with grilled meats, pile it onto grain bowls, or enjoy it as a healthy dip for veggies and pita. Bonus: it comes together in just 10 minutes.
- Fast & Easy – Just 10 minutes, one bowl, and a handful of fresh ingredients.
- Seasonal & Fresh – A clever twist on classic tzatziki that makes the most of summer zucchini.
- Versatile – Works as a dip, spread, or topping — from grilled meats to veggie platters.
- Healthy & Nourishing – Packed with protein, probiotics, and veggies in every bite.
- Make-Ahead Friendly – Stays fresh in the fridge for several days, perfect for meal prep.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Zucchini – The star of this recipe! Mild and juicy, it gives the sauce a light, slightly sweet flavor and creamy texture. Honestly it works just as well as cucumber.
- Greek Yogurt – Thick, protein-packed, and tangy — the base that keeps tzatziki luscious. I prefer a full fat greek yogurt in this recipe.
- Garlic – Adds a savory punch. Grate it in using a microplane for best results.
- Lemon Juice – Brightens the sauce and balances the richness of yogurt.
- Fresh Dill – Classic in tzatziki, it gives a fresh, herbal lift.
- Sea Salt + Black Pepper – Essential for seasoning and balance.
Tools
- Food Processor for grating zucchini or Box grater
👩🍳 SERVING SUGGESTIONS:
- Spoon over these incredible lemon oregano zucchini meatballs
- Add a hefty dollop on top of grain bowls, or wraps
- Serve as a dip with fresh veggies, tortilla chips or warm pita
- Spread on sandwiches or burgers
Tips and Instructions:
- Drain the zucchini well – Just like with zucchini bread, squeeze out the excess liquid with a towel or cheesecloth. This keeps your tzatziki thick and creamy instead of watery. My favorite tool for this job is a cheesecloth bag.
- Use thick Greek yogurt – Full-fat works best for richness, but non-fat or dairy-free options also work.
- Season and taste – Don’t be shy with salt and lemon juice — they bring the flavors to life.
- Chill before serving – Letting the tzatziki rest in the fridge for 20–30 minutes melds the flavors beautifully.
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.
🤓 Abra's Nutrition Tips!
Unlike many creamy dips, zucchini tzatziki is made with thick Greek yogurt — which means it’s naturally high in protein and gut-friendly probiotics. Paired with zucchini for extra fiber, it’s a light yet nourishing dip you can feel good about serving.
Dietary Modifications
This recipe is gluten free, vegetarian, and keto friendly
- Vegan – Use a dairy free coconut based thick yogurt
If you’ve tried this recipe, don’t forget to rate and comment!
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Zucchini Tzatziki
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
- 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.
Nutrition
FAQ
Yes! Use a thick dairy-free yogurt (like coconut or almond yogurt) or dairy-free sour cream.
Nope — the skin adds color and nutrients. Just grate and squeeze out the excess liquid.
Fresh dill is best for flavor, but in a pinch use 1 teaspoon dried dill.
Use full-fat Greek yogurt and squeeze the zucchini very well. For extra thickness, strain the yogurt through a cheesecloth before mixing.
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