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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4-1/2 cups


  • 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


  • Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.

Test Kitchen tip
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • Nutrition Facts
    1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: free food.

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    Click stars to rate
    Average Rating:
    • gizmogal
      Oct 1, 2020

      One word - WOW! This is a fat-free salsa recipe keeper.

    • bonito15
      Jul 12, 2019

      This is amazing, not only beautiful with all the colors but super delicious - never thought of using zucchini for salsa

    • Naomie
      Jul 28, 2018

      Fantastic recipe! Also works with cucumbers! Easy to customize too! Use what you have on hand. Like more cilantro? Add it in! My recipe uses green, red and white onions - experiment and see what your family likes best. Great way to eat extra vegetables without sacrificing flavor.