Roast Zucchini Salsa Recipes

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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.

ROASTED ZUCCHINI



Roasted Zucchini image

This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.

Provided by LauraF

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 2

Number Of Ingredients 9

1 pound zucchini, cut into 2-inch strips
1 ½ tablespoons grapeseed oil
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch cayenne pepper
1 serving cooking spray
½ lemon
1 tablespoon chopped fresh parsley
1 pinch sea salt flakes to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
  • Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
  • Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
  • Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g

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



Zucchini Salsa image

A friend of mine was nice enough to share this awesome recipe with me. It is a great way to use up the plentiful zucchini that you may have growing in your garden. The salsa has a nice balance of sweetness and heat to it. I have made 4 batches of it alone this summer and everyone I share it with loves it and wants the recipe. Following the recipe the way it is should result in a medium heat salsa. Enjoy!

Provided by crazie4cooking

Categories     Low Protein

Time 1h30m

Yield 10 pints, 4-6 serving(s)

Number Of Ingredients 19

10 cups tomatoes, peeled and coarsely chopped (I use a combination of beefsteak, roma, and yellow tomatoes)
8 cups grated zucchini (with skin on)
4 cups chopped onions
2 cups green peppers
4 yellow banana peppers, chopped
3 jalapenos (add more if you like it hotter)
5 tablespoons salt
1 tablespoon cumin
1 1/2 cups vinegar
1 tablespoon garlic powder
1 cup brown sugar
2 teaspoons dry mustard
4 dashes Tabasco sauce
1 teaspoon turmeric
1 tablespoon crushed red pepper flakes
1 teaspoon white pepper (cayenne pepper can be used instead if you like it hotter)
1 teaspoon black pepper
2 (6 ounce) cans tomato paste
2 tablespoons cornstarch

Steps:

  • Mix all of the ingredients in a large pan.
  • Bring to a slow boil.
  • Simmer for 30 minutes.
  • Fill canning jars and place lids on.
  • Salsa can be processed in a hot water bath for 30 minutes or if you have a pressure canner, process at 5lbs of pressure for 5 minutes.

Nutrition Facts : Calories 554.6, Fat 3.2, SaturatedFat 0.6, Sodium 9486.2, Carbohydrate 126.4, Fiber 18.6, Sugar 90.3, Protein 14.9

SALSA WITH ZUCCHINI WITH A HINT OF LIME



Salsa With Zucchini With a Hint of Lime image

This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Check this http://www.recipezaar.com/bb/viewtopic.zsp?t=223941 forum for peeling tomatotes. Here is step x step pictures http://www.recipezaar.com/bb/viewtopic.zsp?p=4073734 and directions on making this.

Provided by Rita1652

Categories     Sauces

Time 1h20m

Yield 8 pints, 60 serving(s)

Number Of Ingredients 21

8 cups peeled peeled and diced tomatoes
olive oil
1 1/2 lbs zucchini (6 cups shredded)
1/2 teaspoon salt
4 cups diced sweet onions
3 yellow hot banana peppers or 3 jalapenos
1 -2 habanero, minced
1 red bell pepper, diced
1 orange bell pepper, diced
4 chipotle chiles in adobo, minced
6 garlic cloves, minced
1 tablespoon cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1/2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup light brown sugar
1 lime, juice and zest of
1 1/2 cups vinegar, 5% acid
12 ounces tomato paste
1 tablespoon fresh basil or 1 tablespoon fresh cilantro, minced

Steps:

  • Place tomatoes in a strainer over a bowl to catch all the juices.
  • Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone.
  • Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.
  • Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.
  • Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
  • Process for 10 minutes in a hot water bath.
  • Label and store in a dark place. Use with 1 year.

Nutrition Facts : Calories 24.4, Fat 0.2, Sodium 87.8, Carbohydrate 5.3, Fiber 1.1, Sugar 3.5, Protein 0.9

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