Best 2 Zucchini Pico De Gallo Salsa Recipes

Zucchini Pico de Gallo Salsa is a vibrant and flavorful salsa that adds a refreshing twist to your favorite Mexican dishes. This salsa combines the classic flavors of pico de gallo with the mild sweetness of zucchini. It's perfect for adding a pop of color and flavor to tacos, burritos, nachos, or as a dip for tortilla chips. With its simple ingredients and easy preparation, this salsa is a great way to enjoy the flavors of summer zucchini.

Aside from the classic Zucchini Pico de Gallo Salsa recipe, the article also includes variations to suit different tastes and preferences. For those who prefer a spicier salsa, there's a recipe for Spicy Zucchini Pico de Gallo Salsa that adds a kick of heat from jalapeños. If you're looking for a more substantial salsa, the recipe for Zucchini Pico de Gallo Salsa with Black Beans and Corn adds protein and texture to the mix. And for those who want a creamy and tangy twist, the recipe for Zucchini Pico de Gallo Salsa with Avocado and Lime adds a luscious avocado and a burst of citrusy flavor.

No matter which recipe you choose, you'll be delighted by the versatility and deliciousness of Zucchini Pico de Gallo Salsa. Its vibrant colors and refreshing taste make it a perfect choice for summer gatherings, potlucks, or as a simple and healthy snack. So gather your ingredients, grab your favorite chips or tacos, and let's dive into the recipes!

Here are our top 2 tried and tested recipes!

ZUCCHINI PICO DE GALLO SALSA

Zucchini Pico de Gallo Salsa image

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

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4-1/2 cups.

Number Of Ingredients 10

Ingredients

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

Steps:

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

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

ZUCCHINI SALSA

Zucchini Salsa image

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

Choose fresh and firm zucchini for the best flavor and texture.
If you don't have a food processor, you can grate the zucchini and cucumber by hand.
Be sure to drain the tomatoes well before adding them to the salsa. This will help to prevent the salsa from becoming too watery.
Add more or less jalapeño pepper to taste, depending on how spicy you like your salsa.
For a more flavorful salsa, use roasted tomatoes. To roast tomatoes, simply place them on a baking sheet and drizzle with olive oil. Roast at 400 degrees Fahrenheit for about 20 minutes, or until the tomatoes are softened and slightly charred.
Serve the salsa immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Zucchini pico de gallo salsa is a refreshing and flavorful salsa that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Enjoy it as a dip with chips, as a topping for tacos or burritos, or as a side dish with grilled meats or fish.