Salsa Zucchini Recipe

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It took Teri Wolfson just three ingredients to create this tasty and super easy side dish. The reader from Knoxville, Tennessee writes, “It's great on the grill but the best part is there's no clean up.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 small zucchini, cut into 1/2-inch slices
  • 1 cup salsa
  • 1/2 cup shredded Monterey Jack cheese

Nutritional Facts

3/4 cup: 81 calories, 4g fat (3g saturated fat), 13mg cholesterol, 357mg sodium, 4g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.


  1. Place zucchini on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with salsa. Fold foil around zucchini and seal tightly.
  2. Grill, covered, over medium heat for 25-30 minutes or until zucchini is crisp-tender. Open foil carefully to allow steam to escape. Transfer zucchini to a serving bowl; sprinkle with cheese. Yield: 4 servings.
Originally published as Salsa Zucchini in Simple & Delicious July/August 2007, p43

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valanddansmith User ID: 988113 95351
Reviewed Sep. 11, 2009

"I actually cooked this in the skillet but next time I will cook it on the grill because I'm sure it will be even better that way. Great idea! Thanks!"

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