Low-FODMAP Zucchini Tzatziki

I am a HUGE veggie lover. I honestly would rather give up on meat than vegetables. BUT, there is one veggie that I absolutely hate. Cucumber. The smell, the texture, the taste. I hate it all. It is a big limit for me, especially when eating Greek cuisine.

Anyway, I'm famous for being the one who finds alternatives, otherwise, I would not be here writing recipes for you!

Low-FODMAP without the cucumbers

In this case, during a big heatwave here in Amsterdam, I tried to make my own low-FODMAP, cucumber-free tzatziki. And the result has been surprising! Instead of cucumbers, I used zucchini. It looks the same but tastes better (to me, at least!), and I made it low-FODMAP using lactose-free yogurt.

My friends loved it

I took this dip during a day trip by boat in the amazing village of Giethoorn, an enchanting experience where you get to boat around this car-free, classic Dutch town. All my friends were astonished by this unexpected unusual tzatziki. I cut some carrots, some bell peppers, and some celery (the last one for them) to enjoy the dip. It only takes 10 minutes to make and it is perfect for those so-hot-I-don't-want-to-cook days.

You can use it as an entree or as a snack. It's healthy, light, fresh, and low-FODMAP. I actually made 2 dips, but the other one is going to come in another recipe!

I hope you will enjoy it on a sunny summer day, just like we did.

Buon appetito!

Makes: 4 servings
Serving size: about 1/4 each
Prep time: 10 minutes
Cooking time: no cooking time

Ingredients for zucchini tzatziki

• 1 medium zucchini
• 9 oz of white unsweetened lactose-free yogurt
• 5 fresh mint leaves
• Fresh parsley
• 2 tablespoons of freshly squeezed lemon juice
• Salt and pepper to taste
• 1 tablespoon of garlic infused extra virgin olive oil

All of the ingredients amount can change based on personal taste

Directions for zucchini tzatziki:

1. Wash and shred the zucchini with a thin-holes grater.
2. Add a pinch of salt to the zucchini, massage them and let them rest, they will release their water during this process
3. In the meantime wash and chop the herbs. I love it quite minty, but you can add other herbs too
4. Add the herbs to the yogurt, along with some salt and pepper
5. Put the zucchini on a clean thin cotton kitchen tea towel, and squeeze them as hard as you can, you need to remove all the liquid
6. Add the zucchini to the yogurt
7. Tzatziki usually has garlic, to avoid it, I added some garlic-infused olive oil on top
8. Serve it and eat it with your favorite low-FODMAP veggies or crackers

Be mindful about keeping it in the fridge because of the fresh yogurt.