Zucchini with Salsa

Zucchini with Salsa

"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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30 m servings
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Original recipe yields 10 servings



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  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.


  • 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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This was a great recipe! Very easy to do on the grill or in the oven... I tried both ways. The jalapenos don't add much heat so those who may be wary due to the peppers can make it without wor...

I had to leave out the peppers since I was serving two small children that would not tolerate them. I made this for my family and my brother's children and they all gobbled it up. Four kids th...

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