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Zucchini with Salsa

By: Carole Hildebrand  
"Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. 'I fix it often in the summer when I have the fresh vegetables on hand,' she notes."

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Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 4 medium zucchini, sliced
  • 3 medium tomatoes, diced
  • 1 medium onion, diced
  • 3 green onions, sliced
  • 2 jalapeno peppers, seeded and minced*
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh cilantro
  • salt and pepper to taste

Directions

  1. Divide zucchini between two pieces of heavy-duty foil (about 20 in. x 18 in.). In a bowl, combine the remaining ingredients; spoon over zucchini. Fold foil around vegetables and seal tightly. Grill, covered, over indirect heat for 15-20 minutes or until vegetables are tender.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals 26 calories, trace fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
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