3 medium zucchini
1 1/2 cups plain whole-milk yogurt (preferably Middle Eastern)
1/2 cup packed fresh mint leaves
1/4 cup packed fresh coriander sprigs
1 teaspoon fresh lime juice, or to taste
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons whole milk, if necessary
Grate zucchini on largest holes of a four-sided grater. In a large saucepan of boiling salted water blanch zucchini 1 minute. Immediately drain zucchini in a sieve and rinse under cold running water to stop cooking. Squeeze zucchini dry by small handfuls and transfer to a bowl. Stir in remaining ingredients, adding enough milk to reach desired consistency. Raita may be made 2 days ahead and chilled, covered. Serve raita at cool temperature.
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