BY: Carol Green

March 15, 2018

A bowl full of Zucchini Tzatziki Sauce

Traditionally made with cucumbers, Tzatziki is the perfect accompaniment to many dishes.  Putting a new spin on an old classic, this version is made with zucchini instead of cucumbers; the result, a delicious zucchini tzatziki sauce which holds up well!

I served this zucchini tzatziki sauce along with  Baharat Lamb Lettuce Cups, prepared at Farm Day with Thames Farm  pasture raised lamb.

Produce for the demo was kindly supplied by Lisa of Farm Fresh Carolinas, an ALL organic produce delivery service based in Fort Mill, SC.  It is a real treat to find a delivery service that delivers only organic produce to your door, fresher and cheaper than you can find it in the store!

Farm Fresh Carolinas have supplied the discount code GREEN for you to receive $10.00 off your first order!

Please let me know what you think about this zucchini tzatziki sauce in the comments below!

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A bowl full of Zucchini Tzatziki Sauce

Zucchini Tzatziki Sauce

  • Author: Carol Green
  • Total Time: 15 minutes
  • Yield: 6 1x


A new twist on a classic recipe, Tzatziki sauce made with zucchini instead of cucumbers!


  • 1 Garlic Clove, finely grated
  • 3 cups Greek Yogurt, Whole Milk
  • 3 cups Zucchini, grated
  • 2 Tbsp. Fresh Lemon Juice
  • 1 tsp. Lemon Zest
  • 4 Spring Onions, finely diced
  • 1 Tbsp. Fresh Parsley, finely diced
  • 2 tsp. Fresh Dill, diced
  • 1 tsp. Fresh Mint, finely diced
  • 1 tsp. Salt
  • 1 tsp. Paprika


Stir all ingredients together, and serve.


This version of Tzatziki sauce holds up quite well, up to three days in the refrigerator.

  • Cook Time: 15 minutes

*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

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