Instructions:
Prepare the zucchini.
Wash thoroughly, then cut into small cubes or thin matchstick slices. Some people prefer peeling zucchini, but I recommend keeping the skin on — it adds extra nutrients and crunch.
Salt lightly.
Sprinkle a little salt over the zucchini and let it sit for 10 minutes. This helps draw out excess water so your salad doesn’t get soggy. Afterward, gently pat dry with a paper towel.
Mix the dressing.
In a small bowl, combine mayonnaise (or yogurt), lemon juice, garlic, chili flakes, mustard, salt, and pepper. Whisk until smooth.
Combine.
Add the zucchini and chopped dill to a large bowl. Pour the dressing on top and toss well to coat every piece.
Chill and serve.
For the best flavor, refrigerate the salad for 15–20 minutes before serving. The flavors meld beautifully and the zucchini stays crunchy.
