Zuchini Salsa Recipes

ZUCCHINI SALSA

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

Zucchini Salsa image

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.

Ingredients

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

ZUCHINI SALSA

What to do with the large zuchini's you over look or throw over the fence? Make Salsa out of them! This is finger lickin' good! AND if you're trying to get powerful veges into your kids and hubby, this is the way to do it.

Provided by JANE LOUISE @lovinspoonful

Categories Salsas

Number Of Ingredients 11

ZUCHINI SALSA image

Steps:

You want to use a food processor and chop all the vegetables small to fine size. Put all the chopped veges in large bowl. Add olive oil, vinegar and the garlic salt. Nothing else needed. Stir well and serve chilled. The tastes blend so well. Don't add another pepper until you let it marinate together for awhile. It will become stronger over time.
Note: I am going to add a cup of raw fresh corn when it comes in season. But, a can of corn drained in this would be good, too. But, not necessary.

Ingredients

- 1 very large zuchini not peeled, chopped up to put in processor
- 6 medium sized tomatoes, i use roma
- 2 sweet banana peppers with seeds
- 1 or 2 jalepeno with seeds, depends on your heat
- 1 can diced black olives
- 1 can black beans, drained
- 2 tablespoons plus 1 teaspoon garlic salt (yes, that's the right amount, trust me)
- 6 tablespoons olive oil
- 7 tablespoons red wine vinegar (no other will work the same)
- 1 small to medium summer squash chopped not peeled
- 1 medium vadalia onion

ZUCCHINI PICO DE GALLO SALSA

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

Zucchini Pico de Gallo Salsa image

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

Ingredients

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

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!"

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 13

Zucchini Tomato Salsa image

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

Ingredients

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

ZUCCHINI WITH SALSA

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

Zucchini With Salsa image

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

Ingredients

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

ZUCCHINI, AVOCADO, AND POMEGRANATE SALSA

This red and green salsa combines roasted zucchini, creamy avocado, juicy pomegranate seeds, and pungent feta cheese. The avocado is a source of good fat, as is the olive oil used to coat the zucchini. Chips are cut from whole-wheat pitas, and then toasted.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 cups

Number Of Ingredients 12

Zucchini, Avocado, and Pomegranate Salsa image

Steps:

Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)
Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.

Nutrition Facts : Calories 162 g, Cholesterol 1 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 287 g

Ingredients

2 zucchini (about 1 pound), trimmed and cut into 1/2-inch dice (about 3 1/2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano
3/4 teaspoon coarse salt
Freshly ground pepper
1/4 cup finely chopped red onion
1 avocado, halved, pitted, peeled, and cut into 1/4-inch dice (about 1 cup)
1/2 cup pomegranate seeds
1 tablespoon crumbled feta cheese
1 tablespoon fresh lime juice
3 whole-wheat pitas (6 inches each)
Olive-oil, cooking spray

ZUCCHINI SALSA (CANNED)

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

Zucchini Salsa (Canned) image

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.

Ingredients

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

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.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 8

Zucchini with Salsa image

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

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

ZUCCHINI SALSA VERDE

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

Zucchini Salsa Verde image

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

Ingredients

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

ZUCCHINI SALSA, CANNED

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

Zucchini Salsa, Canned image

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.

Ingredients

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

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