Zucchini With 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.

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 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

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

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.

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