The Greek yogurt zucchini sauce is a condiment gluten-free, creamy, very light, with a tangy flavor and, at the same time, delicate and fresh, suitable for filling crepes, savory pies, sandwiches, bruschetta, crostini; or to accompany rice dishes, vegetables, salads, meat, fish, and shellfish. Thanks to this exquisite spicy cream, which can be prepared in just ten minutes, we can create delicious appetizers and snacks for any occasion. The recipe requires the use of freshly raw zucchini and Greek yogurt, which is much thicker than plain natural yogurt. Once prepared, the Greek yogurt zucchini sauce should rest in the fridge for at least one day, so the sauce can fully express its aromas and flavors.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 small zucchini
- to taste fresh scallion stem (or yellow onion)
- 1 pinch coarse salt
- 1 teaspoon extra virgin olive oil
- 3/4 cup Greek yogurt (also lactose-free or plant-based)
- to taste fine salt
Tools
- 1 Mixer
Preparation
Wash and trim the zucchini. Grate them using the larger holes of a grater, sprinkle with coarse salt, and let them sit in a colander for a couple of hours to lose some of the excess water (which would otherwise make the cream too liquid).
After the time has passed, place the zucchini and all the other ingredients in a mixer and blend until achieving a more or less dense cream. Taste the sauce and adjust the seasoning with fine salt if deemed necessary.
Transfer the Greek yogurt zucchini sauce into a clean jar and seal it tightly. Keep it in the fridge until ready to serve. It keeps in the fridge for at least 3-4 days.
Additional Idea: You can also use lactose-free Greek yogurt or a plant-based yogurt as long as it’s thick, to avoid ending up with an excessively liquid sauce.
