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Zucchini tzatziki with chilli, garlic and herbs

Name: Zucchini tzatziki with chilli, garlic and herbs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 500g thick Greek-style yoghurt; 2 zucchini, coarsely grated, excess moisture squeezed out; 1 garlic clove, crushed; Finely grated zest & juice of 1 lemon; 2 tbs extra virgin olive oil, plus extra to serve; 2 small red chillies, thinly sliced; Finely chopped chives & flat-leaf parsley leaves, to serve

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05m

Zucchini tzatziki with chilli, garlic and herbs

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by Phoebe Wood

Oct 01, 2017

Creamy, spicy and filled with flavourful herbs, this dip really has it all. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

500g thick Greek-style yoghurt
2 zucchini, coarsely grated, excess moisture squeezed out
1 garlic clove, crushed
Finely grated zest & juice of 1 lemon
2 tbs extra virgin olive oil, plus extra to serve
2 small red chillies, thinly sliced
Finely chopped chives & flat-leaf parsley leaves, to serve

Method

1.

Line a fine sieve with a large square of muslin or a clean Chux cloth. Set sieve over a bowl and add yoghurt. Fold over cloth to cover and place a plate on top to weigh it down. Chill overnight for the liquid to drain.
2.

The next day, combine strained yoghurt, zucchini, garlic, and lemon zest and juice in a bowl. Season. Cover and chill for up to 3 days.
3.

Heat oil in a small frypan over medium heat. Add chilli and cook, shaking the pan, for 2-3 minutes or until crisp. Remove with a slotted spoon and drain on paper towel.
4.

Scatter tzatziki with fried chilli, chive and parsley. Drizzle with extra oil and serve.