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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings

Ingredients

  • 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

Directions

  • 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
3/4 cup: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

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Reviews

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Average Rating:
  • justmbeth
    Jun 3, 2012

    Salsa for this was wonderful. Only made 1/2 recipe. Leftovers weren't quite as good as it was when fresh.

  • Kuzzy5
    Jul 3, 2007

    No comment left