Tzatziki is one of our absolute favorite things to make when we need a cool and refreshing appetizer – it just never fails to deliver! Normally, this Greek classic is made up of strained yogurt, cucumber, dill and lemon juice, but we like to make ours a little differently from the traditional version. While we love cucumbers, they add an awful lot of moisture and it can sometimes be a pain to drain them and make sure that they don’t make the final result too watery. Because of this, we thought we’d try switching out the main vegetable for…zucchini!
Zucchini has less moisture than cucumber, while still retaining a similar flavor, so it’s less work to prepare and we think it’s tastes just as tangy and amazing! Try it out and see what you think!
- 3 medium zucchinis, ends removed
- 2 scallions, chopped
- 2 cups plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- Take your zucchinis and, in a food processor or with a grater, grate them into small shreds.
- If there’s excess moisture, wrap zucchini in a paper towel and squeeze out in the sink, before transferring to a large bowl.
- Add scallions and fold in Greek yogurt and dill.
- Season tzatziki with lemon juice, olive oil, garlic powder, salt and pepper, then taste and adjust seasoning, if necessary.
- Refrigerate for at least 20 minutes, or until ready to serve.
Recipe adapted from Simply Delicious