Zucchini Tzatziki

Zucchini Tzatziki

In this spin on cool and creamy Greek tzatziki sauce, zucchini takes the place of cucumbers to help make use of summer’s usual glut and lend mellow sweetness. Like cucumbers, zucchini contains a lot of water, so you’ll want to drain and squeeze it dry after grating it for the smoothest, thickest results. Basil lends extra seasonal flair, though more traditional dill or mint, or other fresh herbs like oregano, parsley, cilantro or even fennel fronds can be used instead or in combination. Serve it with grilled chicken or salmon, on burgers, or as a dip for pita chips or crudités.

Yield: About 2 ½ cups

1 medium zucchini (about 8 ounces)

Salt and black pepper

2 cups plain whole-milk Greek yogurt

¼ cup chopped fresh basil leaves

1 medium lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice) 

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 garlic clove, grated or minced

Grate the zucchini on the large holes of a box grater. Place in a colander, sprinkle lightly with salt and toss with your hands; set colander in sink to drain for 10 minutes. Transfer the zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly, then squeeze a few times over the sink to remove excess water.

In a large bowl, combine the zucchini, yogurt, basil, lemon zest and juice, olive oil and garlic. Season with salt and pepper. The tzatziki can be made a few hours ahead and will keep in the refrigerator for up to 3 days. Drizzle with more olive oil before serving.