Zucchini Pico de Gallo Salsa

Total Time

Prep: 20 min. + chilling


4-1/2 cups

Updated: Feb. 23, 2023
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Zucchini Pico de Gallo Salsa Recipe photo by Taste of Home


  • 2 large tomatoes, chopped
  • 1 medium zucchini, finely chopped
  • 1 poblano pepper, seeded and chopped
  • 1/2 cup chopped onion
  • 1 seeded and diced jalapeno pepper, optional
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons lime juice


  1. Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.

Test Kitchen tip
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • Nutrition Facts

    1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: free food.