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Zucchini Tzatziki

Written By Pam Brandon and Anne-Marie Denicole On June 16, 2014

Divas Tzatziki

Trading cuke for zuke, this cool and crunchy twist on traditional Greek tzatziki will make your taste buds smile. An app with all the savvy nutrition of Greek yogurt and bountiful zucchini, the divas scoop it up in style with colorful crudités, toasted whole-grain pita (or on the sly with a spoon).
But it’s more than just a dip. Pair this versatile go-to wonder with chicken marinated in lemon and oregano or atop a juicy lamb and feta burger. It’s the cooling balm for spicy, complex curries, but just as delish scooped over a humble baked potato for big fat Greek flavor.


Zucchini Tzatziki
Serves 6

1 small green zucchini, grated
1 small yellow summer squash, grated
1 cup full-fat plain Greek yogurt
1 small clove garlic, minced, then mashed with 1/4 teaspoon coarse salt
Juice of 1/2 lemon, or more, to taste
3 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
Cracked black pepper, to taste

Using large holes on a box grater, grate zucchini and summer squash. Place in a colander, season with salt and allow to drain for 15 minutes. Using your hands, squeeze out excess moisture.

Whisk together remaining ingredients in mixing bowl. Stir in zucchini summer squash, cover and chill for 1 hour. Check for seasoning and adjust, if necessary.

Diva Confession: Almost every get-together features the obligatory tray of crudités, so make yours stand out in style. Go long. Carrots, celery, scallions or daikon radishes are beautiful when sliced vertically and displayed in an array of clear vases. Feature smaller veggies, such as sugar snaps or grape tomatoes in smaller vases or clear bowls. For an artfully edible centerpiece, arrange the varying heights and colors of the veggies at the center of your buffet.

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