Zucchini and Spinach Tzatziki
An easy and fuss-free tzatziki recipe made with grated zucchini, garlic, and lemon sauteed spinach and natural yogurt.
Zucchini and Spinach Tzatziki An easy and fuss-free tzatziki recipe made with grated zucchini, garlic, and lemon sauteed spinach and natural yogurt. |
| Servings | Prep Time |
| 6as a condiment/dip | 10min |
| Cook Time |
| 5min |
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Ingredients
- 400gr spinachcleaned and chopped
- 5ml olive oil
- 1teaspoon crushed garlic
- 1 juice from one lemon
- salt and black pepperto season
- 200gr zucchini (2 medium sized)grated and drained
- 1.5cups natural yogurt
- 1/2cup parsleyfinely chopped
- 1/2cup fresh basilfinely chopped
- 10ml good quality olive oil
- lemon juicefor extra seasoning
- salt and pepperseason to taste
Instructions
- 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.