Tzatziki, (Greek pronunciation is cha-cheeky) if you’re not familiar, is a wonderfully refreshing Greek dish traditionally made with cucumbers, yogurt, dill and a bit of lemon juice, but we’re taking it a step further!
We love cucumbers as much as the next guy, but what we don’t love, is soupy Tzatziki! With an abundance of zucchini overflowing in the garden, we thought it would be a great idea to swap out the cucumbers for zucchini instead.
What ensued was a delicious dish that is perfect on homemade gyros or tandoori chicken, or as a delicious dip or appetizer when served with toasted pita chips.
2 medium zucchinis, ends removed, finely diced
2 scallions, chopped
2 cups plain Greek yogurt
2 TBS freshly squeezed lemon juice
2 TBS fresh dill, chopped
11 TBS extra-virgin olive oil
2 tsp minced fresh garlic
kosher salt and freshly ground pepper, to taste
Finely shred the zucchinis (don’t bother to peel them). If you have a salad spinner, give them a whirl in it to remove any excess moisture. Add the remaining ingredients, folding them in until completely blended.
Refrigerate overnight to allow the flavors to marry and the garlic to mellow.
If you’d prefer to serve this quickly you can use 1 tsp of garlic powder in place of the 2 teaspoons of minced garlic, this is a milder garlic flavor without the pungent tang that needs a touch of time to mellow.
Serve with gyros, pita chips, bagel chips or wheat thins.
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