Zucchini and Garlic Tzatziki

Recipe and photo by Tami Ganeles Weiser Yield:  10 servings
Prep Time:  20 minutes Cook Time:  0 minutes

Zucchini and Garlic Tzatziki

This version of the classic Greek dip of tart creamy yogurt, cucumbers and dill takes a little twist with sweet zucchini, a burst of zingy lemon, and the muted richness of roasted garlic. It’s great as a condiment and as a dip. Its gentle garlic makes it a great candidate for any date night or party. Allow at least 8 hours for the yogurt to drain.


1 cup Greek yogurt, drained, full-fat strongly preferred

1 head Roasted Garlic

½ teaspoon kosher salt

½ medium zucchini, chopped into ¼-inch dice

Juice of ½ lemon

Zest of ½ lemon

1 teaspoon extra-virgin olive oil

½ teaspoon piment d’Espelette, for garnish

1 teaspoon minced fresh flat-leaf parsley, for garnish


  1. Line a strainer with cheesecloth and nest it securely in a bowl. Spoon the yogurt into the strainer, cover, and refrigerate overnight or for at least 8 hours, to drain.
  2. When you are ready to mix up the tzatziki, scoop the roasted garlic cloves out of the head into a bowl and add the the drained yogurt, salt, zucchini, and lemon juice and zest and stir well. Refrigerate, covered overnight to allow the flavors to develop.
  3. Just before you are ready to serve, add the oil and stir well. Garnish with the piment d’Espelette and the parsley and serve.

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