Zucchini Tomato Salsa
44 people added this to their Recipe Box
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL): about | - |
| cal | 31 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 13% |
| vit C | 63% |
| folate | 8% |
Suggested Recipes
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1 zucchini
1 tsp (5 mL) olive oil
Half sweet red pepper, diced
2 plum_tomatoes, seeded and diced
1/3 cup (75 mL) chopped fresh coriander
1/3 cup (75 mL) tomato juice
1 tbsp (15 mL) lime juice
1/4 tsp (1 mL) each ground coriander and cumin
Dash each worcestershire sauce and hot pepper sauce
Pinch each salt and pepper
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.)
Additional Information
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