So I will admit, the first time I saw this on the menu of one of my favorite restaurants I thought to myself “zucchini…. and salsa hmmm no I’ll pass.” A few months later at a Super Bowl party two of my friends were raving about this zucchini salsa at my favorite recipe so I decided I’d give it a try. And yes, they were right. It. Is. D-E-L-I-C-I-O-U-S! If you like chips and salsa you really owe it to yourself to give it a try, I promise you that you will be happy you did
Roasted Zucchini Salsa
Recipe Type: Appetizer
Cuisine: Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2 medium zucchini, halved lengthwise
- 1 handful cilantro, coarsely chopped
- 1 jalapeno, coarsely chopped
- 2 cloves garlic
- 1/4 cup pepitas, toasted
- 1/4 cup olive oil
- 1/2 lime, juice
- salt and pepper to taste
Instructions
- Brush the zucchini in oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F/230C oven until tender, about 45 minutes.
- Puree everything in a food processor.
- Serve with fresh tortilla chips.
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