Courgette Tzatziki

This is such a good way to use a raw courgette or two. The courgette (zucchini) tzatziki tastes delicious and dare I say you can’t tell that it is grated courgette, rather than the traditional grated cucumber.

I did add salt to draw the water out of the courgette first, just for 15 minutes and squeezed out what seemed to be a vast amount of green liquid. This kept the tzatziki thickness, even though I made it a few hours ahead of serving.

This is a delicious dip to serve with:


As a lighter burger sauce

For vegans use a dairy free yogurt and topping a portobello mushroom burger

Add to a meze or tapas menu

Serve with a bowl of crisps or vegetable crudités

Use as a spread on a sandwich topped with cold meats or roasted vegetables

Courgette Tzatziki
Preparation time
Cooking time
Total time
A quick and easy dip to add to a BBQ, tapas or for chips
Recipe type: Dips
Cuisine: Greek
Servings: 1½ cups
  • 1 courgette
  • 1 teaspoon salt
  • 11/2 cup Greek yogurt
  • 1 small garlic clove crushed
  • 2 teaspoon dried mint crushed
  • pepper to taste
  • sprinkling of salt to draw out the courgette water
  • Splash of olive oil
  1. Grate the courgette sprinkle with salt and set aside for 15 minutes.
  2. Be sparing with the salt as you are not rinsing the salt off the courgettes.
  3. Squeeze all the water out the courgette, keep squeezing until it is very dry and in a clean bowl add all the ingredients.
  4. Mix and taste for seasoning add extra salt, pepper and mint if needed.
  5. Spoon into a serving dish and add a splash of oil over the top.
Be sparing as you are not rinsing the salt off.
Enjoy this easy to make dip using raw courgette.

Marissa.co logo