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

Zucchini with Salsa Recipe

Read Reviews (1)
4.5 1
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 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

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.

Directions

  1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zucchini with Salsa in Quick Cooking July/August 2000, p10

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.

Reviews for Zucchini with Salsa(1)

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MY REVIEW
Reviewed Jun. 3, 2012

Salsa for this was wonderful. Only made 1/2 recipe. Leftovers weren't quite as good as it was when fresh.

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