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Zucchini Salsa Verde Recipe

Zucchini Salsa Verde Recipe photo by Taste of Home

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This is the best green salsa ever; it's bright and sweet with just the right hint of spice.—Donna Kelly, Provo, Utah

This recipe is:

Diabetic Friendly

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Zucchini Salsa Verde Recipe

Prep: 25 min. Grill: 20 min.

Yield: 12 Servings

25 20 45

Ingredients

1 large sweet onion, cut into wedges
2 poblano peppers, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
4 tomatillos, husks removed and quartered
3 jalapeno peppers, halved and seeded
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon Louisiana-style hot sauce
1-1/2 teaspoons grated lime peel
1/4 teaspoon salt
2 teaspoons honey, optional

Directions

In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally.
Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime peel, salt and honey, if desired. Yield: 3 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 44 calories, 3 g fat (trace saturated fat), 0 cholesterol, 56 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Zucchini Salsa Verde in Taste of Home August/September 2011, p74

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Zucchini Salsa Verde

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(1-1) of 1 reviews

Reviewed on Aug. 23, 2012 by shecooksalot

This was an interesting and different salsa (in a good way)! I loved roasting the veggies on the grill and it had a nice, fresh taste to it. I only gave it four stars because it needs a little bit of something else (seasoning wise) to work for my family's tastes. Plus, it's another great way to use some zucchini!