Zucchini tzatziki

Add the high-fiber veggie to this Greek-inspired dip.

Instead of cucumber, New York City-based recipe developer Laura Rege adds another hydrating vegetable: zucchini. This condiment is popular in Mediterranean recipes from the Blue Zone, where people are more likely to live to age 100.

Yields 3/4 cup

Photography by Jennifer Causey


½ cup zucchini, finely diced
Sea salt
½ cup Greek yogurt
3 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
¼ teaspoon garlic, minced
1 tablespoon fresh mint leaves, chopped


Toss zucchini in a small bowl with a generous pinch of salt. Let sit for five minutes, then firmly squeeze between paper towels to release excess water and drain.


Combine the squeezed zucchini with the remaining ingredients and season with salt as desired. Transfer to an airtight container and store in the fridge.

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