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Refreshing low-calorie yogurt-based zucchini dip
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Zucchini yogurt cacik (220 g) has 114 calories. That works out to 52 calories per 100 g. It contains 9.2 g of carbs, 6.8 g of protein, 5.7 g of fat and 1.5 g of fiber. Its 193.6 mg of Phosphorus covers 28% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 220 g
114
KCAL / 220G
Carbs
9.2g
· 3% DV
Protein
6.8g
· 14% DV
Fat
5.7g
· 7% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 24% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 114 kcal | |
| Total fat | 5.7 g | 7% |
| Saturated fat | 3.41 g | 17% |
| Trans fat | 0.04 g | |
| Sodium | 396 mg | 17% |
| Total carbohydrate | 9.2 g | 3% |
| Fiber | 1.5 g | 5% |
| Protein | 6.8 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 220 g | 114 kcal |
| 2 tablespoon (small) | 30 g | 16 kcal |
| 4 tablespoon (medium) | 60 g | 31 kcal |
| 100 g | 100 g | 52 kcal |
| 1 serving (small) | 150 g | 78 kcal |
| 1 serving (large) | 250 g | 130 kcal |
| 1 bottle (jumbo) | 300 g | 156 kcal |
Calculated from 52 calories per 100 g.
Zucchini yogurt cacik is a Turkish-style yogurt dip or meze made with zucchini, often cooked until tender, then mixed with yogurt. Garlic and dill are common additions. It is served chilled, though recipes vary from household to household.
Cook grated zucchini in a pan until tender, then let it cool completely. Stir it into yogurt with garlic and dill, and chill before serving. If the zucchini releases a lot of liquid, drain it first so the dip stays thick.
The zucchini is usually cooked in zucchini yogurt cacik, unlike the cucumber in many familiar versions of cacik. Cooking softens it and helps it blend into the yogurt; cool it before mixing to avoid thinning or splitting the yogurt.
Zucchini yogurt cacik is usually made with cooked zucchini, while cucumber cacik commonly uses raw cucumber. The zucchini version tends to be thicker and more like a meze or dip; cucumber cacik is often lighter and more pourable.
Serve zucchini yogurt cacik chilled alongside grilled meat, kebabs, rice dishes, or roasted vegetables. It also works as a dip with flatbread. Its garlicky yogurt flavor makes it a refreshing contrast to warm, savory mains.
Yes, zucchini yogurt cacik can be made ahead and kept covered in the refrigerator. Chilling gives the garlic and dill time to flavor the mixture. Stir it before serving, since a little liquid may separate while it rests.
Zucchini yogurt cacik often turns watery because the zucchini releases moisture, especially if it is mixed in while hot. Cook off or drain excess liquid, cool the zucchini fully, and use thick yogurt for a creamier dip.
Zucchini yogurt cacik is usually served cold or chilled, rather than warm. Hot zucchini can loosen the yogurt and mute the fresh, tangy taste, so let the cooked zucchini cool before combining the ingredients.
No, zucchini yogurt cacik does not freeze well. The yogurt can separate as it thaws, while the zucchini may release water and become soft. Make a fresh batch instead of freezing leftovers.
Keep zucchini yogurt cacik covered and refrigerated, and aim to eat it within about two days. Discard it if it has been left out for an extended period or develops an unusual smell or appearance.
Vitamins
B12
0.62µg · 26% DV
B2
0.31mg · 24% DV
B5
0.7mg · 14% DV
Biotin
3.96µg · 13% DV
Minerals
Phosphorus
194mg · 28% DV
Calcium
242mg · 24% DV
Sodium
396mg · 17% DV
Selenium
6.82µg · 12% DV
Potassium ⭐
374mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 114 calories in 1 cup (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Zucchini yogurt cacik is a Turkish variation on cacık, made by combining yogurt with grated zucchini, often lightly cooked and cooled first. Garlic and dill are common additions, though home recipes vary.
Served cold, it makes a refreshing meze or side, especially alongside grilled vegetables, meat or a simple summer meal. You can also scoop it up with bread or serve it with other small dishes. It is a light, yogurt-based option, with 52 calories per 100 g. For a looser dip, stir in a little water; a drizzle of olive oil adds richness if you’re serving it as part of a spread.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.41g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.