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Zucchini with Salsa

 Zucchini with Salsa
Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. "I fix it often in the summer when I have the fresh vegetables on hand," she notes.
10 ServingsPrep/Total Time: 30 min.


  • 4 medium zucchini, sliced
  • 3 medium tomatoes, diced
  • 1 medium onion, diced
  • 3 green onions, sliced
  • 2 jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh cilantro
  • Salt and pepper to taste, optional


  • Divide zucchini between two pieces of heavy-duty foil (about 20 in. x
  • 18 in.). In a bowl, combine the remaining ingredients; spoon over
  • zucchini. Fold foil around vegetables and seal tightly. Grill,
  • covered, over indirect heat for 15-20 minutes or until vegetables
  • are tender. Yield: 10 servings.
Nutritional Facts: One 3/4-cup serving (prepared without salt) equals 26 calories, trace fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.