Like Oliver Putnam, Martin Short’s character on the comedy-drama television series “Only Murders in the Building,” I enjoy eating dips as my meal. Hand me a teaspoon and a colorful array of bowls filled with hummus, romesco sauce, skordalia and baba ganoush, and I’m in Heaven. And if I can make a dip protein-rich using plain Greek yogurt (full-fat, please), even better.

So earlier this year, when I developed this recipe for zucchini tzatziki, it was nothing less than life-changing. A dip that can be eaten for breakfast, in the passenger’s seat, or for dinner is a winner to me. It’s also a terrific accompaniment to fish, or roasted potatoes. And it’s a perfect way to use up those pesky summer zucchini.

Why, you may be asking yourself, was I so intent on making this particular dip? A lot of it has to do with my wonderful family. As my kids have gotten older, their palates have broadened, which thankfully includes them both enjoying fish. Of course, one kid only likes white fish (cod, tilapia, halibut) and the other kid only eats pink fish (salmon and steelhead trout), so I alternate fish during the week. And my dear husband, my best eater, loves a sauce or a dip with his meal. Fish, potatoes, carrots, beets: whatever I serve, I make sure there is a dip or sauce to go with it. Yogurts, avocados, fresh herbs, citrus — they’ve all been made into dips for my sweetheart.

So not only is this dip my favorite dip, this is actually my favorite recipe I’ve developed this year, if not in the past couple of years. It’s seasonal, full of protein and calcium, and incredibly healthy, all while tasting so good that you think you’re fooling everyone. But you aren’t.

A few notes: After I grate my zucchini, I put it in a dish towel in a colander in my sink, salt it, and let it sit for a few minutes. It’s less soggy that way. Many of the ingredient amounts here are just suggestions. If you like lots of dill in your tzatziki, I say add it by the handful. Love garlic? Add more! Sometimes I’ve made the dip with half summer squash and half zucchini. Sometimes I go full-zucchini. It’s all good. This one is truly a summer smash that has become one of my favorite dishes.

Ingredients:

1 medium-sized zucchini, or summer squash, your personal preference, grated

1 small clove garlic, minced

2 teaspoons fresh lemon juice

Salt

One and a half cups plain whole-milk Greek-style yogurt

1 tablespoon extra virgin olive oil

1 tablespoon freshly chopped dill

Directions:

Place your grated zucchini in a colander in the sink. Sprinkle generously with salt. Let that soak for about 10 minutes as you prep your other ingredients. Once the time has passed, gather your zucchini in a dish towel and squeeze as much liquid out as you can.

Combine the garlic, lemon juice, and pinch of salt in a medium bowl. Stir in the yogurt and olive oil, then the zucchini and dill. Season with additional salt, if needed. Chill until cold.

Molly Parr lives in Florence with her husband and two young daughters. She’s been writing her food blog, Cheap Beets, since 2010. Send questions or comments to [email protected].