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
- 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
- Grate the courgette sprinkle with salt and set aside for 15 minutes.
- Be sparing with the salt as you are not rinsing the salt off the courgettes.
- Squeeze all the water out the courgette, keep squeezing until it is very dry and in a clean bowl add all the ingredients.
- Mix and taste for seasoning add extra salt, pepper and mint if needed.
- Spoon into a serving dish and add a splash of oil over the top.