Zucchini Tomato Salsa Recipe
Zucchini Tomato Salsa Recipe photo by Taste of Home
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Zucchini Tomato Salsa Recipe

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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!”
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings


  • 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

Nutritional Facts

1/2 cup: 40 calories, 0g fat (0g saturated fat), 0mg cholesterol, 81mg sodium, 9g carbohydrate (7g sugars, 2g fiber), 1g protein Diabetic Exchanges: 2 vegetable.


  1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zucchini Tomato Salsa in Cooking for 2 Summer 2006, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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kbabe819 63637
Reviewed Oct. 16, 2012

"Wow! So fresh and yummy! I would change the name to Sweetly Mild Garden Fresh Salsa."

wombie 78752
Reviewed Aug. 28, 2011

"This is such a great recipe! A refreshing and delicious blend of tastes. Will make it again for sure!"

williekat2 89595
Reviewed Jul. 11, 2010

"Loved it! Can't wait to make it again."

whateverfood 109808
Reviewed Jun. 13, 2008

"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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