Creamy Zucchini Yogurt with sautéed zucchini, mint, and the perfect amount of garlic. Serve alongside any of your favorite Mediterranean meals.
A few years ago, I traveled to Turkey with the family. It was Ramadan between the months of May and June. Fasting was quite difficult. It was hot and there was no air conditioning.
Despite these circumstances, I was always looking forward to Iftar (when one breaks their fast). I ate tasty homemade meals from my Anne (mother-in-law), and somedays we traveled to a city outside of Istanbul called Kocaeli, Izmit, which is where my sister-in-law resides.
Once again, it was that time when we all gathered around the table for iftar, and there it was, a bowl of this Garlicky Zucchini Yogurt on the table. To summarize, I had a plate of meat, veggies, and a generous scoop of this yogurt side dish served alongside. I fell in love with it.
I tasted with all my senses, took some notes, and replicated the dish as best I could once I got back to the states. It turned out so yummy!
Garlicky Zucchini Yogurt Ingredients
Nevertheless, here are the main ingredients you will need. This does not include garnishes, salt, and pepper.
| Olive Oil | Always use a great quality cold-pressed olive oil, none of that processed light olive oil business |
| Shredded Zucchini | Leave the skin on and shred the zucchini with a cheese grater. You will need one cup ( that’s about one medium-size zucchini). |
| Mint | You may use fresh mint or dried mint. I usually use dried mint since I always have some in my pantry. |
| Garlic | Feel free to use fresh garlic or garlic powder. Again, whatever you have on hand. |
| Lemon | The lemon will help add a pucker and the perfect amount of freshness. If you want a really nice lemon flavor, add the zest of the lemon. |
| Yogurt | My favorite yogurt that I always use is whole milk plain. If you use zero fat, it will not be as creamy. |
How to Serve Garlicky Zucchini Yogurt
Serve the zucchini yogurt as a side dish. However, there are endless ways to enjoy it.
- Dollop on top of gyros or in Turkey it’s called durum.
- Smear it in an American-style sandwich.
- Eat it with a big bowl of buttery rice or quinoa.
- Dip thick pita wedges into it.
I am so excited for you to try this recipe! ♡
By the way, this time around, I made juicy lamb meatballs as the dipping vehicles. These were quite fun to eat.
More Mediterranean Recipe You Will Love
- Roasted Dill Potatoes with Greek Yogurt Sauce
- Lahmacun Recipe (Baked!)
- Smokey Roasted Eggplant Dip Recipe
- Super Healthy Hummus (food.com)
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Garlicky Zucchini Yogurt
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup shredded zucchini skin on (about one zucchini)
- 1 clove of garlic minced or 1/2 tsp garlic powder
- 10 mint leaves finely chopped, or 1/2 tsp dried mint
- 1 tsp sea salt divided*
- ¼ tsp coarse black pepper
- 1 cup yogurt whole milk
- A squeeze of lemon juice optional
Instructions
- Heat a nonstick skillet over medium-high heat. Once heated, drizzle in the olive, add the zucchini, garlic, mint, salt, and pepper. Sautee until the zucchini has softened and has become translucent.
- When ready, transfer the mixture to a mixing bowl. Next, add the yogurt, lemon juice (if using), and the other half of sea salt. Give a generous mix.
- Enjoy right away.
Notes
- Sea salt: half the sea salt will go in with the zucchini while sauteeing and the other half will be added after combining the zucchini and yogurt together.
- How long does this zucchini yogurt last? Store in an air-tight container for up to three days.
Equipment
Nutrition
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Comments & Reviews
Marnie says
This was amazing! Made it a few weeks ago with Greek style chicken and orzo as the side.
Going to make it again and take it for lunch this week with pita bread.
Thank you for sharing this recipe!
Jillian says
I’m so glad you loved this recipe! Thanks for stopping by to let me know! 🙂