I am sharing a delicious summer Tzatziki recipe today. Don’t you just love how simple, classic and tasty this dip is? While I much rather would like to be in Greece, enjoying a traditional tzatziki with pita bread and a crisp white wine, I guess my “greened up” version will have to do. Ready for this?
Eat Your Spinach
Some might have a love-hate relationship with spinach. We all have come to know, and adore the love-struck character from the Popeye cartoon too well. Eat your spinach to get big and strong muscles, right? In turn, you’ll impress that girl with your new found strength. No, we have not been brainwashed…Spinach IS actually good for you.
Moving away from the traditional cucumber tzatziki, I decided to use some other green vegetables for my version. Zucchini is the perfect substitute here, and I loved using it in this recipe. I also wanted to add a different element to this version with the addition of cooked spinach. Surprisingly, it turned out great! Think of it as a lighter version of creamed spinach…
The usual components come through with the use of natural yogurt, lemon, olive oil, and grated zucchini. I sauteed my spinach with garlic and a good dose of lemon juice, giving this tzatziki a new and exciting depth of flavour.
If you, like me, love the versatility of zucchini, then check out these easy, fuss-free recipes:
Pesto Chicken on Zucchini Noodles (low carb)
Zucchini Curry Soup (vegan and low carb)
Roasted Zucchini, Corn, and Almonds with Smashed Avo (vegan)
Zucchini, Pea and Mint Fritters
|Prep Time||10 min|
|Cook Time||5 min|
as a condiment/dip
- 400 gr spinach cleaned and chopped
- 5 ml olive oil
- 1 teaspoon crushed garlic
- 1 juice from one lemon
- salt and black pepper to season
- 200 gr zucchini (2 medium sized) grated and drained
- 1.5 cups natural yogurt
- 1/2 cup parsley finely chopped
- 1/2 cup fresh basil finely chopped
- 10 ml good quality olive oil
- lemon juice for extra seasoning
- salt and pepper season to taste
- First off, prepare to cook the spinach by heating the olive oil in a saucepan. Saute the garlic for a minute and then add the spinach and allow to cook until wilted, for about 5 minutes.
- Drizzle with lemon juice and season. Leave to cool. Set over a strainer to drain. Once cooled, chop the spinach up. Prep the rest of the ingredients.
- Next, simply combine the cooled down spinach with the grated zucchini, yogurt, herbs, lemon juice, olive oil and seasoning.
- Serve with toasted pita bread. Keeps in the refriderator for up to one week.