Zucchini Dill Yogurt Sauce
Zucchini Dill Yogurt Sauce is a light and creamy accompaniment made with grated zucchini, plain yogurt, garlic, fresh dill, and white wine vinegar. Serve it with grilled meat, fish, bread, or roasted vegetables.
Equipment
- Box grater
- Large skillet
- Small mixing bowl
- Wooden spoon
Ingredients
- 2 medium Zucchini grated
- 2 tablespoons Water
- ½ cup Plain Yogurt
- 1 clove Garlic minced
- 2 teaspoons Fresh Dill chopped
- 1 teaspoon White Wine Vinegar
- 1 tablespoon Extra-Virgin Olive Oil
Instructions
- Heat the water in a large skillet over medium-high heat.
- Add the grated zucchini.
- Cook for approximately 5 minutes, stirring occasionally, until the zucchini has softened.
- Combine the plain yogurt, garlic, dill, white wine vinegar, and olive oil in a small mixing bowl.
- Reduce the heat beneath the skillet to low.
- Add the yogurt mixture to the cooked zucchini.
- Cook gently while stirring constantly until the sauce is heated through.
- Do not allow the sauce to boil.
- Remove the skillet from the heat.
- Serve the sauce warm or allow it to cool before serving.
Notes & Wine Advice
Serving Suggestions
Serve this sauce with grilled chicken, lamb, fish, kebabs, roasted vegetables, or baked potatoes. It also works as a dip for pita bread, crackers, and raw vegetables. Spoon it alongside our Cheesy Zucchini Tomato Bake for a varied summer vegetable meal.Recipe Notes
Stir the yogurt mixture constantly after adding it to the skillet and keep the heat low. Boiling may cause the yogurt to separate. When the grated zucchini contains considerable moisture, squeeze it gently before cooking to prevent the sauce from becoming too thin.Variations
Add lemon zest, chopped mint, parsley, chives, or freshly ground black pepper. Greek yogurt creates a thicker sauce, while dairy-free yogurt provides a vegan alternative. For a cold dip, let the cooked zucchini cool completely before combining it with the yogurt mixture.Storage
Allow the sauce to cool before transferring it to an airtight container. Refrigerate for up to three days and stir thoroughly before serving. Reheat it very gently over low heat or serve it chilled. Freezing is not recommended because yogurt may separate after thawing.Wine Advice
A crisp Pinot Grigio complements the tangy yogurt, garlic, and fresh dill. A lively Sauvignon Blanc is another suitable choice, especially when serving the sauce with fish or grilled vegetables.Nutrition values
Calories: 80 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 2 g | Sodium: 45 mg | Sugar: 4 g