Greek Zucchini Tzatziki

1 cup Greek yogurt

1½ packed cups zucchini ((9 ounces) grated with large holes of box grater)

2 tablespoon dill (chopped — sub parsley)

1 tablespoon mint (chopped — optional)

1 tablespoon lemon juice (sub red wine vinegar)

1 tablespoon extra virgin olive oil

1 clove garlic (add more to taste)

½ teaspoon salt (add more to taste)

4 ounces crumbled feta (optional)

Grate & Drain: Grate 1½ packed cups zucchini with the large holes of a box grater, keeping the peel. Squeeze out excess liquid with your hands or a kitchen towel.
Mix: Combine zucchini, 1 cup Greek yogurt, 2 tablespoon dill, 1 tablespoon mint (optional), 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic (grated), and ½ teaspoon salt in a bowl. Stir well and adjust seasoning.For extra flavor and texture you can stir in 4 ounces crumbled feta.
Chill & Serve: Serve right away or refrigerate for 30 minutes. Drizzle with olive oil and top with herbs before serving.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫕Dip

Cuisine🇬🇷Greek

Occasions📆Everyday🎊Party

Season☀️Summer

DifficultyVery Easy ⏰ 10m