So many zucchinis, so little to do with them. It is a common dilemma we come across toward the end of gardening season each year. By then, we can't bear the thought of making another zucchini bread or fried zucchini dish. We're all zucchinined out. A few weeks ago, I was thinking about the blank canvas zucchini really is. It does not have a strong flavor of its own and maintains its shape. Really, it could be used in anything. So I started thinking of ways to use it.
A week or so ago, I used it as a main ingredient in one of my favorite foods. Here is the recipe I came up with for a fresh zucchini salsa.
Ingredients:
2 baby zucchini, diced
1 pint of tomatoes, diced, seeds removed
1 large red onion, diced
3 cloves garlic, minced
1/2 jalapeno*, finely diced, seeds removed
1 lime (juice)
1tbs ground cumin
Salt & Pepper
*Use more or less jalapeno depending on the level of spiciness you like. I prefer a milder salsa and the jalapeno I used was rather large so 1/2 was plenty.
Directions:
In a medium glass bowl, mix ingredients thoroughly. Cover with plastic wrap. Refrigerate for at least 3 hours. (The flavor improves as the ingredients get to know each other.)
Well, that's the recipe. It's pretty easy to make. Just requires some patience and basic knife skills. I used it as a nacho dip, but you could use it for anything you would normally use any salsa with. I hope you like it. Share your results or other zucchini recipes in the comments. Enjoy!
