Creamy Zucchini Tzatziki Bruschetta
You can forget cucumbers with this tzatziki recipe and instead opt for a zucchini. The same bright flavours, with a hint of garlic, zing of lemon, and wonderful creaminess from a strained full fat yoghurt.
You can forget cucumbers with this tzatziki recipe and instead opt for a zucchini. The same bright flavours, with a hint of garlic, zing of lemon, and wonderful creaminess from a strained full fat yoghurt.
Tzatziki (excuse my pronounciation in the video) is a must have for a barbecue. Actually it's versatility goes beyond that (probably one of the reasons I make this so often). It's a fantastic dip, side salad or a sauce and something I often whip for dinner or lunch when I need a tasty side.
Traditionally made with cucumber I've switched it for zucchini. Zucchinis are by nature a little less watery which means you have less juice to squeeze out. The longer you drain the yoghurt the creamier the consistency which I think is key to a good tzatziki. When I've been hard pressed for time I have used Russian yoghurt (a yoghurt sold in Sweden that has 17% fat vs Greek yoghurt which has 10%) and skipped straining the yoghurt.
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