Zucchini Tomato Salsa Recipe

Zucchini Tomato Salsa Recipe
Photo by: Taste of Home
Rating

100% would make again

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: “I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”

This recipe is:

Contest Winning

Healthy

Quick

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  • 4 Servings
  • Prep: 20 min. + chilling

Ingredients

  • 1 cup seeded chopped tomatoes
  • 1/2 cup diced zucchini
  • 1/2 cup chopped sweet red pepper
  • 1 small onion, diced
  • 1 tablespoon brown sugar
  • 2 teaspoons lime juice
  • 2 teaspoons cider vinegar
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Tortilla chips

Directions

  • In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips. Yield: 2 cups.

Nutrition Facts: 1/2 cup (calculated without chips) equals 40 calories, trace fat (trace saturated fat), 0 cholesterol, 81 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable.

Zucchini Tomato Salsa published in Cooking for 2 Summer 2006, p33

Tip

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.

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Reviews for Zucchini Tomato Salsa (1)

Zucchini Tomato Salsa Recipe

Zucchini Tomato Salsa

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Reviewed on Jun. 13, 2008 by whateverfood

Wow, I can see why you won the contest! Good Job! This is something I would expect in my home state- CA; you must be Enlightened! (I'm serious- no derogatories intended to anyone). Everything's there: sweet, sour, salty, bitter: you did a great job of minimizing salt, but still have a hint of it; same with sweet. The extra "sour" compensates for keeping this health- friendly, and the heat from the small amount of chile compensates for the extra "sour." The cumin is just enough to give this a hint of "smokiness." This ROCKS (in the words of the Newest Generation)!

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