Zucchini Salsa Recipe

Zucchini Salsa Recipe photo by Taste of Home

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“I received this recipe through a friend at a weight loss group. I make at least 8 batches every year. It's truly a hit with family and friends!” —Cheryl Jacobsen of Warburg, Alberta

This recipe is:

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Healthy

Diabetic Friendly

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Zucchini Salsa Recipe

Prep: 35 min. Cook: 45 min. + chilling

Yield: 28 Servings

35 45 80

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Directions

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Yield: 7 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 233 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Zucchini Salsa in Healthy Cooking August/September 2008, p35