Best 20 Salsa Zucchini Recipes

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Salsa zucchini, also known as Mexican squash, is a delicious and versatile vegetable that can be used in many different dishes. This delectable summer squash has a mild flavor, making it a great addition to various recipes. Whether you're looking for a quick and easy side dish or a hearty main course, salsa zucchini is sure to satisfy your taste buds. With its vibrant color and unique texture, salsa zucchini adds a pop of flavor and color to any meal. Its versatility allows it to be grilled, roasted, sautéed, or even eaten raw. So, if you're looking for a new way to enjoy this summer veggie, be sure to try salsa zucchini - you won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI SALSA, CANNED



Zucchini Salsa, Canned image

This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

Provided by Bergy

Categories     Vegetable

Time 1h45m

Yield 10-12 Pints

Number Of Ingredients 17

10 cups zucchini, peeled & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
12 ounces tomato paste

Steps:

  • Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
  • Day two.
  • Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
  • Bring to a boil and simmer for 15 minutes.
  • Pour into sterilized jars and seal.
  • Water bath jars for 15 minutes if they have not sealed properly.

ZUCCHINI SALSA



Zucchini Salsa image

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI TOMATO SALSA



Zucchini Tomato Salsa image

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!"

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI SALSA (CANNED)



Zucchini Salsa (Canned) image

This is a delicious salsa recipe that my sister-in-law and I have adapted to a flavor combo that we like. It's thick and crunchy with fresh garden veggies. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. From the kitchens of Michele Harvey Thornburg and Tona Thornburg Court.

Provided by Tona C.

Categories     Vegetable

Time P2DT20m

Yield 15-18 pints, 60-72 serving(s)

Number Of Ingredients 18

18 -24 cups zucchini, chopped fine
8 medium sweet white onions, chopped fine
2 green bell peppers, chopped fine (remove veins and seeds)
2 red bell peppers, chopped fine (remove veins and seeds)
10 -12 small jalapeno peppers, chopped fine with seeds
3 -4 banana peppers, chopped fine with seeds
2 tablespoons minced garlic
1/2 cup pickling salt
2 tablespoons pickling salt
4 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons cumin
4 cups white vinegar
2 cups brown sugar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper
6 -8 cups chopped ripe tomatoes
24 ounces tomato paste

Steps:

  • Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
  • CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
  • Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

CORN FRITTERS WITH SPICY ZUCCHINI SALSA



Corn Fritters with Spicy Zucchini Salsa image

Provided by Andrea Bemis

Categories     Tomato     Appetizer     Side     Bake     Vegetarian     Lunch     Corn     Zucchini     Fall     Summer     Healthy     Cilantro     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

1 1/2 cups cherry tomatoes, halved lengthwise
1 1/2 cups diced zucchini
1 medium red onion, diced, divided
3 large cloves garlic, finely chopped
1 jalapeño chile, seeded and diced
1/2 teaspoon sea salt, divided
1 1/2 tablespoons extra-virgin olive oil
Olive oil cooking spray
1/2 cup chopped cilantro, divided
2 tablespoons fresh lime juice, divided
1 cup all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1 egg
2 cups corn kernels (thawed if frozen)

Steps:

  • Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

ZUCCHINI TACO SHELLS WITH BEEF AND ZUCCHINI-TOMATO SALSA



Zucchini Taco Shells with Beef and Zucchini-Tomato Salsa image

Provided by Nikki Dinki, Food Network Star Season 9 Finalist

Categories     main-dish

Time 1h20m

Yield 8 small tacos

Number Of Ingredients 25

4 medium zucchini (about 1/2 pound each)
Nonstick cooking spray, for spraying the parchment
2/3 cup grated Parmesan cheese (about 2 ounces)
1/2 cup thinly sliced scallions
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 eggs
3/4 cup quartered cherry tomatoes
2 teaspoons finely chopped fresh basil leaves
2 teaspoons finely chopped fresh mint leaves
1/4 teaspoon kosher salt
1/2 medium zucchini, finely chopped
Juice of 1/2 lime
1 tablespoon olive oil
1/2 pound ground beef
1 shallot, finely chopped
1 serrano chile, seeds and ribs removed, finely chopped (about 2 teaspoons)
1 teaspoon kosher salt
1 to 2 ears corn, husked and kernels removed (about 1 1/2 cups kernels)
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
One 15-ounce can refried beans, warmed
1/4 cup crumbled feta cheese

Steps:

  • For the zucchini taco shells: Preheat the oven to 450 degrees F.
  • Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 4 cups. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. Set the zucchini aside until it is cool enough to handle.
  • Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 2 cups of shredded cooked zucchini.
  • Line a baking sheet with parchment paper and spray it with cooking oil to help prevent sticking. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and eggs to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. Bake the shells until they are brown around the edges, about 15 minutes. Let them cool and then remove them from the parchment.
  • For the zucchini-tomato salsa: Add the tomatoes, basil, mint, salt, zucchini and lime juice to a medium bowl and toss together.
  • For the taco filling and fixings: Heat the oil in a large skillet over medium heat. Add the ground beef, shallot, serrano and 1/2 teaspoon of the salt and cook this mixture until the beef is done through and the veggies are tender, 3 to 5 minutes. Add the corn kernels, ancho chile powder, cumin, 1/4 cup water and the remaining 1/2 teaspoon salt. Cook this mixture for 3 minutes more, adding more water if needed to thin the taco filling out.
  • Spread about 1/4 cup of the refried beans onto each zucchini taco shell. Place 1/4 cup of the beef filling onto each, then top with 1 heaping tablespoon of the zucchini tomato salsa and 1 heaping teaspoon of the feta. Fold up and enjoy!

HALIBUT WITH ZUCCHINI SALSA VERDE



Halibut with Zucchini Salsa Verde image

Provided by Ian Knauer

Categories     Low Cal     Dinner     Halibut     Zucchini     Summer     Healthy     Jalapeño     Lime Juice     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

10 ounces zucchini (about 2 medium), trimmed, chopped
1/2 cup chopped fresh cilantro plus leaves for garnish
1/3 cup chopped white onion
5 tablespoons fresh lime juice
2 1/2 tablespoons chopped seeded jalapeño chiles
1 1/4 teaspoons finely grated lime peel
2 1/4 teaspoons coarse kosher salt, divided
Nonstick vegetable oil spray
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground coriander
6 6-ounce skinless halibut fillets or cod fillets

Steps:

  • Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
  • Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
  • Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
  • Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

ZUCCHINI SALSA VERDE



Zucchini Salsa Verde image

This is the best green salsa ever; it's bright and sweet with just the right hint of spice. -Donna Kelly, Provo, Utah

Provided by Taste of Home

Time 45m

Yield 3 cups.

Number Of Ingredients 11

1 large sweet onion, cut into wedges
2 poblano peppers, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
4 tomatillos, husks removed and quartered
3 jalapeno peppers, halved and seeded
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon Louisiana-style hot sauce
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
2 teaspoons honey, optional

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally. , Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.

Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SKILLET CHICKEN AND ZUCCHINI WITH CHARRED SCALLION SALSA



Skillet Chicken and Zucchini With Charred Scallion Salsa image

Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don't skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn't your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.

Provided by Colu Henry

Categories     dinner, weekday, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 medium bone-in, skin-on chicken breasts (about 3 to 3 1/2 pounds), at room temperature
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 1/2 pounds zucchini (3 to 4 medium zucchini), quartered lengthwise, then halved crosswise
1/4 cup fresh lime juice (about 2 limes)
1 medium jalapeño, thinly sliced, seeded if you prefer
1 bunch scallions (about 7 or 8 scallions), trimmed and halved crosswise
1 cup roughly chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon light brown sugar
Flaky sea salt (optional)

Steps:

  • Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
  • Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
  • Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  • Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
  • Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.

ZUCCHINI FRITA WITH CHARRED TOMATO SALSA



Zucchini Frita with Charred Tomato Salsa image

Provided by Amanda Freitag

Categories     main-dish

Time 40m

Yield 2 sandwiches, plus additional salsa

Number Of Ingredients 14

10 plum tomatoes
1 tablespoon olive oil
Kosher salt
6 cloves garlic
1 jalapeno, stemmed and split
1/4 cup chopped fresh cilantro
2 teaspoons lime juice
1 red onion, cut into small dice
3 zucchini (colors can vary)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 Cuban buns
1 tablespoon butter
Canned fried potato sticks, for topping

Steps:

  • For the charred tomato salsa: Preheat the broiler.
  • Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with the olive oil and season with salt. Broil for 5 minutes, then add the garlic and jalapeno and broil until the vegetables are blistered and brown, another 5 to 7 minutes. Let cool for 5 minutes.
  • Put the tomatoes, garlic and jalapeno in a food processor and pulse a few times until combined but still chunky. Pour into a bowl and fold in the cilantro, lime juice and red onions.
  • For the zucchini frita: Heat a griddle over medium-high heat.
  • Slice the zucchini on a diagonal into 1/2-inch slices. Brush with the olive oil and season with salt and pepper. Griddle the zucchini slices until lightly golden, about 2 minutes per side.
  • Slit the Cuban buns and spread the butter on both sides. Place the buns buttered-side down on the griddle and cook until toasted.
  • Spread about 2 ounces of the charred tomato salsa on the bottom of each bun, then layer with cooked zucchini, another 2 ounces of salsa and the potato sticks. Top with the other half of each bun.

ZUCCHINI AND SUMAC FRITTERS WITH TOMATO AND MINT SALSA



Zucchini and Sumac Fritters With Tomato and Mint Salsa image

These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens.

Provided by bluemoon downunder

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 medium zucchini, coarsely grated
1 medium brown onion, finely chopped
1 1/4 cups stale breadcrumbs, processed
3 eggs
2 tablespoons fresh oregano, finely chopped
1 teaspoon sumac
2 tablespoons olive oil
3 medium tomatoes, seeded, finely chopped
1/4 cup of fresh mint, coarsely chopped
1/2 cup Greek yogurt

Steps:

  • Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.
  • Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.
  • Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.

ZUCCHINI WITH SALSA



Zucchini with Salsa image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA



Herb Crusted Monkfish with Zucchini Salsa image

Provided by Chef Neil Perry

Categories     Food Processor     Fish     Olive     Tomato     Parmesan     Pine Nut     Zucchini     Pan-Fry     Cilantro

Yield Serves 4

Number Of Ingredients 18

Monkfish Ingredients:
4 40-ounce monkfish fillets
Olive oil, for cooking
Cilantro crust:
1 1/2 ounces fresh sourdough breadcrumbs
1/2 ounce cilantro leaves
1/3 ounce pinenuts, roasted
1/3 ounce fresh finely grated parmesan
1 tablespoons olive oil
Sea salt and freshly ground pepper, to taste
Zucchini salsa:
2 ounces small green zucchinis, blanched and finely diced
1 fluid ounce extra virgin olive oil
1/2 fluid ounce fresh lemon juice
1/2 ounce Spanish (red) onion, finely diced
3 ounces vine-ripened tomatoes, quartered, seeded and finely diced
1 ounce Ligurian olives
Sea salt and freshly ground pepper, to taste

Steps:

  • Method:
  • To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
  • To make the salsa, simply combine all ingredients gently together.
  • Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
  • To serve:
  • Serve the fish with the zucchini salsa over the top and a fresh potato salad.

FAST, EASY CHICKEN IN SALSA WITH ZUCCHINI



Fast, Easy Chicken in Salsa with Zucchini image

Great for those days when you stagger home from work and need dinner on the table fifteen minutes ago. So simple I'm a little embarrassed to call it a recipe. Tasty AND low fat.

Provided by Jenny Sanders

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

2 boneless skinless chicken breasts
2 small zucchini
1/2 cup quartered mushroom
2 teaspoons olive oil
1 cup mild salsa or 1 cup prepared salsa

Steps:

  • Cut the chicken breast pieces into 2 or 3 fingers.
  • Trim the ends from the zucchini, and cut them in quarters lengthwise.
  • Clean and quarter the mushrooms.
  • Saute the chicken in the oil until lightly browned on both sides, then add the zucchini and saute it until lightly browned on all sides.
  • Add the mushrooms, cook a minute or two more until they are softened.
  • Add the salsa and heat through.
  • As you are cooking the vegetables, keep turning the chicken in the pan to ensure it too is cooked through.
  • Serve over cous-cous for the fastest dinner, or with noodles or rice.

ZUCCHINI PICO DE GALLO SALSA



Zucchini Pico de Gallo Salsa image

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

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4-1/2 cups.

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

GRILLED ZUCCHINI WITH CAPRESE SALSA



Grilled Zucchini With Caprese Salsa image

Make and share this Grilled Zucchini With Caprese Salsa recipe from Food.com.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 11m

Yield 16 slices, 4 serving(s)

Number Of Ingredients 6

2 medium zucchini, cut diagonally into 1/2 inch slices
1/3 cup diced tomato
2 ounces saliced fresh mozzarella cheese
3 tablespoons chopped fresh basil
1 tablespoon extra -virgin olive oil
1 teaspoon red wine vinegar

Steps:

  • Preheat grill pan over medium-high heat.
  • Arrange zucchini in a single layer in a pan, grill 4 minutes, turning after 2 minutes.
  • Combine tomato, mozzerella,basil, and garlic clove in a bowl.
  • Add olive oil, and red wine vinegar to tomato mixture, stir gently.
  • Divide zucchini evenly among 4 plates.
  • Top zucchini with tomato mixture.

ZUCCHINI WITH SALSA



Zucchini With Salsa image

Make and share this Zucchini With Salsa recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

6 zucchini, small (sliced)
1 purple onion (cut into wedges)
16 ounces salsa, jarred
2 garlic cloves (minced)
1/4 teaspoon ground ginger
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 tablespoons butter
1 tablespoon olive oil

Steps:

  • Over medium heat melt the butter and oil in a large skillet and add the onions and sauté until tender, add garlic and cook stirring for about another minute.
  • Add wine, zucchini, salt, pepper and ground ginger stir to combine and continue cooking over medium heat, stirring until zucchini begins to soften.
  • Place a cover on the skillet, and continue cooking over medium low heat until just tender, but still a little crunchy (usually about 15-20 minutes) stir occasionally. Add salsa and honey during the last few minutes, stir to combine and continue cooking until salsa has heated through.
  • Serve and enjoy.

Nutrition Facts : Calories 203.3, Fat 10.3, SaturatedFat 4.4, Cholesterol 15.3, Sodium 1047.7, Carbohydrate 24.2, Fiber 5.3, Sugar 16.5, Protein 5.8

PORTOBELLO AND ZUCCHINI SANDWICHES WITH TOMATO SALSA



Portobello and Zucchini Sandwiches with Tomato Salsa image

Provided by Food Network

Time 1h5m

Yield 2 dinner servings

Number Of Ingredients 7

2 medium zucchini, cut into 1/4inch thick vertical strips
1/2 cup vinaigrette
4 portobello mushrooms
2 tablespoons green or black olivada (olive paste)
1/2 cup robiolla or soft fresh goat's cheese
Tomato salsa (see recipe below)
Snipped chives and sliced pitted cured black olives for garnish

Steps:

  • Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices.

ZUCCHINI SALSA



Zucchini Salsa image

Another recipe from my boyfriends dad. Really good salsa with a veggie surprise! It does have a sweeter taste to it but thats the kind I like! Great way to use extra zucchini!

Provided by Emily Johnson

Categories     Salsas

Time 15m

Number Of Ingredients 11

10 c shredded zucchini
4 c chopped onion
2 green peppers
2 red peppers
1/4 c salt
2 c white vinegar
1 c brown sugar
1 Tbsp pickling salt
5 c chopped tomatoes (3-4 pounds)
hot peppers optional
2 small packages mrs.wages salsa mix

Steps:

  • 1. Chop or shred all vegetables. (I used a food processor, time saver!) Put In a large bowl and add 1/4 cup salt. Put in fridge over night. ( I didn't want to wait a whole day. I let set for 2-3 hours and then drained and rinsed well)
  • 2. DAY 2: Rinse and drain well. Put into large pot and add salsa mix, vinegar, brown sugar, pickling salt and tomatoes. Simmer for 15 minutes
  • 3. Put into jars and seal.

SALSA RICE WITH ZUCCHINI



Salsa Rice with Zucchini image

You won't create a mess in the kitchen with this recipe. The rice and zucchini are combined in one pan. For added color, toss in some diced yellow crookneck squash.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 tablespoon butter
1 teaspoon beef bouillon granules
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 cup uncooked instant rice
1 medium zucchini, diced
1/4 cup salsa

Steps:

  • In a large saucepan, bring the water, butter, bouillon, cumin and salt to a boil. Remove from the heat; stir in the rice, zucchini and salsa. Cover and let stand for 5-7 minutes or until water is absorbed. Fluff with a fork.

Nutrition Facts : Calories 129 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 373mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Choose the right zucchini: Select medium-sized zucchini with firm, unblemished skin. Avoid zucchini that is too large or has soft spots.
  • Slice the zucchini thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
  • Cook the zucchini properly: Zucchini should be cooked until it is tender but still has a slight crunch. Overcooking will make it mushy.
  • Use fresh, flavorful ingredients: The quality of your ingredients will greatly impact the taste of your salsa. Use fresh, ripe tomatoes, onions, and peppers.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of lime juice or cilantro for extra flavor.

Conclusion:

With its refreshing flavor and versatile uses, zucchini salsa is a delicious and healthy addition to any meal. Whether you serve it as a dip, a topping, or a side dish, this salsa is sure to be a hit. So next time you have a surplus of zucchini, give this recipe a try. You won't be disappointed!

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