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
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 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
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
HALIBUT WITH ZUCCHINI SALSA VERDE
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
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.
CHUNKY SALSA VERDE
Chunky salsa verde, just like the kind they serve at the Mexican restaurants.
Provided by Sherbear1
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
- Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
- Pour salsa into a serving dish. Let cool before serving, about 10 minutes.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g
SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE
This is from my Food and Wine One Dish meals cookbook. They say to serve this with Sauvignon blanc, especially one from Frances Loire Valley. Looks like a fabulous summer recipe.
Provided by dicentra
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
- With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
- Set aside. Pulse to re-emulsify just before adding to the pasta.
- Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
- Grill or broil the zucchini, turning, until just done, about 10 minutes.
- When the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
- Thread the shrimp onto skewers.
- Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
- Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and slice them in half horizontally, and add them to the zucchini.
- Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
- Add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.
Nutrition Facts : Calories 754.5, Fat 33.5, SaturatedFat 4.8, Cholesterol 217.7, Sodium 1229.1, Carbohydrate 70.2, Fiber 4.4, Sugar 3.5, Protein 42.3
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
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