Chilled Greek Zucchini
Refreshingly light and irresistibly flavorful, Chilled Greek Zucchini is the perfect side dish for warm days or any Mediterranean-inspired meal. This easy-to-make recipe features tender zucchini slices blanched to crisp perfection, then cooled in an ice bath to lock in their vibrant color and texture. Drizzled with a creamy, tangy sauce made from Greek yogurt, extra virgin olive oil, zesty lemon juice, and aromatic fresh herbs like dill and mint, this dish bursts with fresh flavors and a cooling, velvety finish. Ready in just 20 minutes, this no-fuss recipe serves as an elegant appetizer or a refreshing addition to grilled meats and seafood. Perfect for summer entertaining or as a healthy snack, Chilled Greek Zucchini combines simplicity with sophistication for a dish you’ll return to again and again.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water
- 2 cups ice cubes
Instructions
Wash the zucchinis thoroughly under running water and trim off both ends.
In a medium pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the boiling water.
Slice the zucchinis into thin rounds, about 1/8 inch thick.
Blanch the zucchini slices in the boiling water for 2 minutes until slightly tender but still crisp.
Prepare a large bowl with 2 cups of ice cubes and enough cold water to cover the ice cubes.
Immediately transfer the blanched zucchini slices to the ice bath to stop the cooking process and keep them crisp. Let them chill for 2 minutes, then drain and pat dry with a clean kitchen towel.
In a small mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, black pepper, and a pinch of salt. Stir until smooth and creamy.
Arrange the chilled zucchini slices on a serving plate or bowl.
Drizzle the yogurt-herb sauce over the zucchini evenly.
Garnish with extra dill or mint leaves, if desired.
Serve immediately as a chilled side dish or refrigerate for 15-20 minutes for an extra cold and refreshing treat.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9930 mg | 432% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 61.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
