Riverford Wicked Leeks
Courgettes with tzatziki recipe image

Print Courgettes with tzatziki

This vegetarian Greek combination makes a lovely thirst-quenching summer starter or can be eaten as part of a mezze spread. Cooling tzatziki also makes a good salad dressing, or an accompaniment to grilled lamb chops.


  • for the tzatziki:
  • 1 tsp dried mint
  • 500ml natural yoghurt
  • 1 cucumber, deseeded & grated
  • 1 garlic clove, crushed with ½ tsp sea salt
  • Juice of ½ lemon
  • for the courgettes:
  • 50g butter
  • 50ml olive oil
  • 4 courgettes
  • 1 chilli, finely sliced
  • Handful of fresh mint, chopped
  • 1 tsp red wine vinegar
  • Salt & pepper


  1. To make the tzatziki, mix all the ingredients together in a large bowl. Season to taste. Leave to chill in a fridge until required.
  2. Cut the courgettes in half lengthways and chop into 1cm chunks. Melt the butter in a pan with the oil and add the courgettes and chilli. Cook over a medium heat until tender and lightly browned.
  3. Sprinkle the courgettes with the mint and vinegar. Season well and serve hot with the tzatziki dip on the side.
want to cook with fresh ingredients? try one of our award winning veg boxes