Cretan zucchini with yogurt Calories

Cook sliced zucchini until tender, then let it cool before folding it into yogurt with garlic and salt to make Cretan zucchini with yogurt. Finish with olive oil and chill briefly before serving.

Cretan zucchini with yogurt is usually made with zucchini, yogurt, garlic, salt, and olive oil. Some versions include fresh dill or mint, but neither herb is essential to the dish.

Cretan zucchini with yogurt is usually served cold or cool as a meze. Let the cooked zucchini cool completely before mixing it with yogurt so the yogurt stays creamy rather than turning watery.

Yes, Cretan zucchini with yogurt can be made without frying. Roast the zucchini or sauté it with a small amount of olive oil, then cool it before adding the yogurt dressing.

No, Cretan zucchini with yogurt is not the same as tzatziki. This meze uses cooked zucchini as its main ingredient, while tzatziki is typically a cucumber-and-yogurt dip with garlic and herbs.

Yes, Greek yogurt works well in Cretan zucchini with yogurt and gives the dressing a thicker texture. If it seems too dense, loosen it with a little water before mixing in the cooled zucchini.

Serve Cretan zucchini with yogurt alongside grilled fish, meat, or other Mediterranean meze. It also works with warm flatbread, where the creamy dressing can be scooped up.

Cretan zucchini with yogurt keeps for about two days in a covered container in the refrigerator. Stir it before serving, and discard it if it has been left at room temperature for an extended time.

Yes, you can make Cretan zucchini with yogurt ahead and chill it until serving. For the creamiest texture, cool the zucchini fully first and mix it with the yogurt shortly before refrigerating.