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Zucchini Tomato Salsa

 Zucchini Tomato Salsa
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!”
4 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
Nutritional 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.

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Zucchini Tomato Salsa (continued)

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