Courgette tzatziki is a variation on the classic Greek tzatziki, with grated courgette in place of the cucumber.
It keeps the same fresh flavour and creamy texture you know and love, and gives you an authentic taste of Greek cooking.
Courgette tzatziki is perfect alongside barbecued food, in pitta, wraps and sandwiches, or served with freshly baked baguette or flatbread. The fresh flavour and creamy texture make it a favourite you never tire of.
It is easy to make and adds that little something extra to a meal.
Whether you serve it at a summer barbecue, use it as a dip for vegetable sticks or as part of a light lunch, this courgette tzatziki is sure to become a new favourite at your table.
Courgette tzatziki
A creamy courgette tzatziki – a fresh take on the Greek classic.
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Ingredients
- 1 1/2 courgettes
- 400 g Greek yoghurt, ideally 10% fat
- 2-3 cloves garlic, grated or crushed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
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Method
- Coarsely grate the courgette and season with salt – roughly the same amount you would add to the dressing. Leave to drain in a sieve for 10-15 minutes, then wring out the liquid, ideally in a clean tea towel.
- Meanwhile, mix the ingredients for the dressing – yoghurt, garlic, olive oil and lemon juice.
- Finally, stir in the courgette and season the dressing with freshly ground pepper and a little more salt if needed. Keep chilled until ready to serve.
Nutrition
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