Grate zucchinis, salt them and leave to strain for 20 minutes.
Put strained yogurt, TOP White Balsamic, Horio Sustainable olive oil and the rest of the ingredients in a bowl and mix well. Squeeze zucchinis dry and add them to the bowl. Mix well and put bowl in the fridge. Leave for 30 minutes.
Serve in a bowl.
Tip: Ideal for summer fried appetizers.