Zucchini ‘Tzatziki’ Dip (Vegetarian, Gluten Free)

Zucchini ‘Tzatziki’ Dip (Vegetarian, Gluten Free)

When your garden (or local farmer’s market) is overflowing with Zucchini, here’s a super simple twist on a Tzatziki you can whip up in minutes! A refreshing twist on the classic Greek recipe, this dip is tailor-made for your summer gatherings, bursting with the vibrant flavors of freshly harvested Zucchini, creamy yogurt and lots of herbs.

We’re replacing the traditional cucumber in Tzatziki with this season’s bountiful Zucchini supply and with just a few minutes of simple prep, you’ll create a creamy, tangy masterpiece that’s a fantastic way to utilize your garden’s summer surplus. Whether you’re dipping your favorite chips, pita, veggies, or even using it as a spread, this vegetarian and gluten free dip is guaranteed to bring some effortless Mediterranean charm to your table!

Watch Me Make My Zucchini ‘Tzatziki’ Dip

If you’re in need of some more summer staples, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Zucchini ‘Tzatziki’ Dip

Step 1. Add yogurt to a medium mixing bowl.  Set aside.

Step 2. Grate the zucchini using the fine edge of a grater and transfer to a colander.  

Step 3. Using a thin kitchen towel, or clean hands, squeeze as much water as you can out of the zucchini to ensure a thick dip.  You should have about ½ cup grated and squeezed zucchini.  

Step 4. Using the same grater, grate the garlic and transfer that to the bowl of yogurt.

Step 5. Add the grated zucchini to the yogurt along with the juice from ½ of the lemon, salt, dill, and parsley.  Mix with a rubber spatula to combine.  Taste, and add the juice from the other ½ of the lemon and more salt if desired.

Step 6. Refrigerate until ready to serve or serve right away, drizzling the top with the olive oil and serving with potato chips, warm pita bread, or crudite. 

Step 7. Enjoy!

What Else Can I Use?

  • If you don’t have Greek-style thick yogurt, simply strain regular yogurt in a cheesecloth until it reaches a thick consistency.  
  • Cucumber is traditional in tzatziki, so you could certainly use that instead of zucchini.
  • Feel free to play around with the types of herbs in here.  This is my favorite combo, but I also love throwing in chives or basil.  

This Zucchini ‘Tzatziki’ Dip is special because:

This recipe is a great way to use up your bountiful Zucchini harvest!

It’s a refreshing dip with a handful of uses – an appetizer or sandwich spread and everything in between!

Dips + Condiments Galore

The Ultimate Healthy 7-Layer Dip (Gluten Free, Vegetarian Optional)

Rhubarb Chutney (Gluten Free, Refined Sugar Free)

The Best Chunky Guacamole (Gluten Free, Vegetarian)

Torrisi’s Famous Hot Sauce

The Simplest Two-Ingredient Homemade Sauerkraut

Low Sugar Strawberry Chia Jam (Vegan, Gluten Free)

If you make my Zucchini ‘Tzatziki’ Dip, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Zucchini ‘Tzatziki’ Dip (Vegetarian, Gluten Free)

Kat Ashmore
When your garden (or local farmer's market) is overflowing with Zucchini, here's a super simple twist on a Tzatziki you can whip up in minutes!
No ratings yet
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Sides
Cuisine Mediterranean
Servings 10
Calories 50 kcal

Ingredients
  

  • 2 cups plain Greek-style yogurt
  • 1 medium zucchini finely grated (about ½ cup grated and squeezed)
  • 2 cloves garlic peeled
  • 1 lemon
  • ½ teaspoon Kosher salt
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 1 tablespoon extra-virgin olive oil

Instructions
 

  • Add yogurt to a medium mixing bowl. Set aside.
  • Grate the zucchini using the fine edge of a grater and transfer to a colander.
  • Using a thin kitchen towel, or clean hands, squeeze as much water as you can out of the zucchini to ensure a thick dip. You should have about ½ cup grated and squeezed zucchini.
  • Using the same grater, grate the garlic and transfer that to the bowl of yogurt.
  • Add the grated zucchini to the yogurt along with the juice from ½ of the lemon, salt, dill, and parsley. Mix with a rubber spatula to combine. Taste, and add the juice from the other ½ of the lemon and more salt if desired.
  • Refrigerate until ready to serve or serve right away, drizzling the top with the olive oil and serving with potato chips, warm pita bread, or crudite.
  • Enjoy!

Nutrition

Calories: 50kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 141mgPotassium: 149mgFiber: 1gSugar: 3gVitamin A: 164IUVitamin C: 11mgCalcium: 68mgIron: 0.2mg
Keyword dip, dips, Tzatziki, veggie dip
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