Zucchini and Garlic Tzatziki
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 0 minutes
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
- 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.
- 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.
- Just before you are ready to serve, add the oil and stir well. Garnish with the piment d’Espelette and the parsley and serve.