Zucchini Tomato Salsa

By The Canadian Living Test Kitchen

56 people added this to their Recipe Box

This recipe makes 25 servings

Nutritional Info
Per 1/2 cup (125 mL): about	-
cal	3131 cal
pro	1 g1g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	5 g5g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	74 mg74mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	1313 vit A
vit C	6363 vit C
folate	88 folate

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Ingredients

1 zucchini 1 1zucchinizucchinis
1 tsp olive oil 1 1tsp tspolive oil
1/2 sweet red pepper , diced1/2 1/2sweet red peppersweet red peppers, diced
2 plum tomatoes , seeded and diced2 2plum tomatoplum tomatoes, seeded and diced
1/3 cup chopped fresh coriander 1/3 1/3cup cupchopped fresh coriander
1/3 cup tomato juice 1/3 1/3cup cuptomato juice
1 tbsp lime juice 1 1tbsp tbsplime juice
1/4 tsp ground coriander 1/4 1/4tsp tspground coriander
1/4 tsp cumin 1/4 1/4tsp tspcumin
1 dash Worcestershire sauce 1 1dash dashWorcestershire sauce
1 dash hot pepper sauce 1 1dash dashhot pepper sauce
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; brush with oil. Transfer to greased grill over medium-high heat; cook for about 7 minutes, turning once, or until lightly marked and tender but not soft. Let cool. Dice.

In bowl, gently toss together zucchini, red pepper, tomatoes, fresh coriander, tomato and lime juices, ground coriander, cumin, Worcestershire and hot pepper sauces, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Keywords : Condiments/sauces; Tomatoes; Zucchini; Grill/Barbecue; Red pepper;

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