Zucchini Tzatziki

Zucchini Tzatziki

Serves 4

  • 300g Greek yoghurt
  • 4 zucchini, thickly sliced
  • 2 tbs extra virgin olive oil + additional for drizzling
  • 2 cloves garlic, crushed
  • 1 tbs fresh mint, chopped + handful of leaves reserved
  • 3 tbs fresh dill, chopped + handful of leaves reserved
  • 1 tbs lemon juice
  • Sea salt & freshly milled pepper
  • Bread or flatbread, to serve


Pour the yoghurt into a colander lined with a chux cloth and leave to hang overnight to drain some of the liquid. Preheat a grill pan or BBQ until hot then drizzle zucchini slices with a little olive oil & grill until well charred and just softened. Allow to cook completely then pulse in a food processor with the olive oil until finely ‘chopped’. Tip into a bowl and fold in the drained yoghurt, garlic, herbs, lemon juice, and salt and pepper to taste. Spread out onto serving bowl, drizzle with olive oil & scatter with remaining herbs, Serve with grilled sourdough or flatbread.

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