The Tzatziki recipe: Zucchini Raita is more like a salad made of grated raw vegetables added to yogurt, and this kind of raita is best eaten on hot days or served with very spicy foods. Originating from the Indian subcontinent, raita has been used for generations to reduce the spiciness of dishes. It’s worth noting that the Tzatziki recipe is referred to as Zucchini Raita in the local language.
I have seen other vegetables or fruits included in raita before, and the addition of zucchini in this dish I tried gives it a good change from the usual fare. The easily digestible dairy product called yogurt or “dahi” in India is popular for its cooling effect on the stomach. Zucchini belongs to a category of vegetables called ‘summer squash’. Although this vegetable has potential in Indian cooking, it was introduced to the country through globalization, as it is not native.
Zucchini Raita is easy to prepare, and such a dish would be a wonderful addition to any meal that one may be planning. It can be used as an appetizer by dipping vegetables or combined with curry, as an accompaniment to bread items such as roti/dosas/idlis, etc. Infect, is a healthy and delicious recipe. The Tzatziki recipe or Zucchini raita-making process is given below.
Ingredients
| Ingredient | Quantity |
| Zucchini | 1 of medium size |
| Plain yogurt | Take 2 usual cups |
| Cumin powder | Need 1/2 of tsp. |
| Take Salt | As your taste |
| Take Pepper black | As your taste |
| Fresh cilantro | 2 of tbsp. chopped |
| Green chili | 1 of small size, finely chopped |
| Lemon juice | 1 of tbsp. |
| Garlic | 1 clove, minced (optional) |
Prepare the Zucchini
First, ensure the zucchini is washed properly. It would be best if you grated it using the middle-sized grater. If you find a lot of water content in the zucchini, pat it dry with more paper towels or kitchen towels.
Mixing yogurt
Place the plain yogurt in a large bowl and use an electric mixer to whip it until it becomes creamy. It will make it easier to mix the other ingredients into the mixture. You can also use a large spoon for this process.
Combining ingredients
Mix the grated zucchini with the yogurt. Then, add the cumin powder, salt to taste, and powder of black pepper. Add the chopped cilantro and finely chopped green chili to the mixture. If you love some garlic taste, you may add the minced garlic to the pan at this stage.
Adding Lemon Juice
Lastly, pour the lemon juice over the mixture. This will help to add a bit of tang and brightness to the dip which complements the rest of the dish so well.
Stir Well
Combine it well to ensure the solution thoroughly distributes all the ingredients. Stir well and season if you find the mixture bland, by adding in a pinch of salt, cracked pepper, or lemon juice.
Chill
It is best to let the raita cool in the refrigerator before serving it for at least 30 minutes. This each allows the other to infuse with the other and enhance the taste of the dish.
Serving Suggestions
As a Dip: Enjoy your zucchini raita with a colorful assortment of fresh vegetables like carrots, cucumber sticks, and bell pepper slices. This is the best combination for a healthy and refreshing snack.
With Main Courses: This raita can be enjoyed together with other Indian spicy foods such as biryani, and kebabs. It also can be taken with curry and helps in reducing the spiciness on the tongue.
With Bread: Enjoy it with naan, pita bread, or as a spread in wraps and sandwiches for a zesty twist.
Nutritional Facts
| Nutrient | Amount per Serving |
| Calories | 60 |
| Protein | 3g |
| Carbohydrates | 5g |
| Fat | 2g |
| Fiber | 1g |
| Vitamin: C | 10 % (of daily value) |
| Calcium | 8 % (of daily value) |
Enjoy this delicious and versatile zucchini raita as part of your meal or as a light snack. It also contains both the taste and nutritional benefits in one simple dish. Don’t forget the appreciate the Recipezious team by liking and sharing this blog.