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
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
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
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 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
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
ZUCCHINI SALSA FOR CANNING
This has some zucchini in it for bulk (and to use up some loitering harvest) but it tastes like a really great tomato salsa. It uses mostly tomato so that it is safe to can in a water bath. You might want to don some plastic gloves to chop the hot peppers...my fingers are still burning 5 hours later! But it was all worth it.
Provided by Mudflower
Categories Peppers
Time 1h15m
Yield 5-6 pint jars, 35 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients except vinegar and cornstarch in a large stockpot and bring to a boil over medium high heat. Stir occasionally to keep from scorching.
- Mix about 2 T. vinegar with the cornstarch and pour into pot. Add the rest of the vinegar and stir, until mixture thickens. If you would like for it to be thicker you can add a little more cornstarch and vinegar.
- Ladle into hot jars and can as usual, about 10-15 minutes (depending on your altitude---you can learn about this at The National Center for Home Food Preservation's web site.).
Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Sodium 281.5, Carbohydrate 6.7, Fiber 1.4, Sugar 4.1, Protein 1.2
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