Garden Fresh Zucchini Salsa Recipe
This easy zucchini salsa recipe is a fresh, crunchy summer dip made with garden zucchini, peppers, and herbs. Perfect with tortilla chips, on tacos, or as a topping for grilled meals. No cooking required!
Servings 8 servings
Calories 15kcal
Ingredients
- 2 cups diced zucchini
- 1 cup diced fresh tomatoes
- 1 cup diced bell pepper
- 1 small red onion finely chopped
- 1 to 2 jalapeño peppers finely minced (seeds removed for less heat)
- 2 cloves garlic finely minced
- 1/4 cup chopped fresh cilantro or parsley
- 2 tablespoons lime juice from about 1 lime
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon ground cumin optional for flavor
- 1/8 teaspoon ground black pepper adjust to taste
Instructions
- Add the prepared veggies to a large bowl.
- Add the lime juice, salt, cumin, and black pepper. Stir well to combine.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Serve with chips, tacos, or as a topping for grilled meats, veggies, or eggs.
Notes
This is a refrigerator salsa, best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Stir before serving, as some liquid may separate.
Nutrition
Serving: 0.5cup | Calories: 15kcal | Carbohydrates: 3.6g | Protein: 0.7g | Fat: 0.2g | Fiber: 1g