Zucchini Tzatziki
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Zucchini Tzatziki
Recipe by Courtney Roulston
Dietaries: Meat free, vegetarian, gluten free
Serves: 4
Prep Time: 15 minutes
Cooking Time:
Ingredients
1 large green zucchini, washed
1.5 cups thick Greek yoghurt
Coles Sea salt and pepper to taste
1 small clove garlic, grated/minced
Juice and zest of ½ lemon
2 teaspoons honey
½ long green chilli, seeded, finely chopped
½ bunch chives, finely sliced plus extra to garnish
¼ bunch round mint, chopped, plus extra to garnish
¼ bunch dill, roughly chopped, plus extra to serve
Squeaky Gate Extra virgin olive oil to serve
2 Large green cucumbers to serve
METHOD
Grate the zucchini into a bowl then sprinkle with a little salt to draw out the excess liquid. Leave to sit for 5 minutes then squeeze out as much liquid as possible using clean hands.
Place the yoghurt into a mixing bowl along with the zucchini pulp, grated garlic, lemon zest, lemon juice, honey, chilli, chives, mint, dill and a pinch of salt and pepper. Mix well to combine.
Peel the cucumbers then run a fork down the outside to create some grooves then slice into rounds around 5mm in thickness.
Place the zucchini tzatziki onto a serving plate and spread out with the back of a spoon. Garnish with cracked black pepper, mint leaves, chives, dill, lemon zest and a drizzle of extra virgin olive oil. Serve with sliced cucumbers (or raw crudites) on the side for dipping.
