ZUCCHINI FRITA WITH CHARRED TOMATO SALSA
Provided by Amanda Freitag
Categories main-dish
Time 40m
Yield 2 sandwiches, plus additional salsa
Number Of Ingredients 14
Steps:
- For the charred tomato salsa: Preheat the broiler.
- Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with the olive oil and season with salt. Broil for 5 minutes, then add the garlic and jalapeno and broil until the vegetables are blistered and brown, another 5 to 7 minutes. Let cool for 5 minutes.
- Put the tomatoes, garlic and jalapeno in a food processor and pulse a few times until combined but still chunky. Pour into a bowl and fold in the cilantro, lime juice and red onions.
- For the zucchini frita: Heat a griddle over medium-high heat.
- Slice the zucchini on a diagonal into 1/2-inch slices. Brush with the olive oil and season with salt and pepper. Griddle the zucchini slices until lightly golden, about 2 minutes per side.
- Slit the Cuban buns and spread the butter on both sides. Place the buns buttered-side down on the griddle and cook until toasted.
- Spread about 2 ounces of the charred tomato salsa on the bottom of each bun, then layer with cooked zucchini, another 2 ounces of salsa and the potato sticks. Top with the other half of each bun.
ZUCCHINI TOMATO SALSA
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ZUCCHINI TOMATO SALSA
A contest winner from Taste of Home. It states, "Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"
Provided by januarybride
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
- Using a slotted spoon, transfer salsa to a serving bowl (draining some of the liquid that accumulates while refrigerated).
- Serve with tortilla chips.
Nutrition Facts : Calories 39.2, Fat 0.2, SaturatedFat 0.1, Sodium 79.5, Carbohydrate 9.2, Fiber 1.4, Sugar 6.4, Protein 1
ZUCCHINI TACO SHELLS WITH BEEF AND ZUCCHINI-TOMATO SALSA
Provided by Nikki Dinki, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h20m
Yield 8 small tacos
Number Of Ingredients 25
Steps:
- For the zucchini taco shells: Preheat the oven to 450 degrees F.
- Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 4 cups. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. Set the zucchini aside until it is cool enough to handle.
- Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 2 cups of shredded cooked zucchini.
- Line a baking sheet with parchment paper and spray it with cooking oil to help prevent sticking. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and eggs to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. Bake the shells until they are brown around the edges, about 15 minutes. Let them cool and then remove them from the parchment.
- For the zucchini-tomato salsa: Add the tomatoes, basil, mint, salt, zucchini and lime juice to a medium bowl and toss together.
- For the taco filling and fixings: Heat the oil in a large skillet over medium heat. Add the ground beef, shallot, serrano and 1/2 teaspoon of the salt and cook this mixture until the beef is done through and the veggies are tender, 3 to 5 minutes. Add the corn kernels, ancho chile powder, cumin, 1/4 cup water and the remaining 1/2 teaspoon salt. Cook this mixture for 3 minutes more, adding more water if needed to thin the taco filling out.
- Spread about 1/4 cup of the refried beans onto each zucchini taco shell. Place 1/4 cup of the beef filling onto each, then top with 1 heaping tablespoon of the zucchini tomato salsa and 1 heaping teaspoon of the feta. Fold up and enjoy!
PORTOBELLO AND ZUCCHINI SANDWICHES WITH TOMATO SALSA
Provided by Food Network
Time 1h5m
Yield 2 dinner servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices.
ZUCCHINI SALSA
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
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.
ZUCCHINI AND SUMAC FRITTERS WITH TOMATO AND MINT SALSA
These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens.
Provided by bluemoon downunder
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.
- Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.
- Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.
ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE
Provided by Molly O'Neill
Categories main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
- To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 611 milligrams, Sugar 7 grams
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.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ZUCCHINI PARMESAN WITH TOMATO SAUCE
This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.
Provided by MW09
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g
ZUCCHINI SALSA (CANNED)
This is a delicious salsa recipe that my sister-in-law and I have adapted to a flavor combo that we like. It's thick and crunchy with fresh garden veggies. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. From the kitchens of Michele Harvey Thornburg and Tona Thornburg Court.
Provided by Tona C.
Categories Vegetable
Time P2DT20m
Yield 15-18 pints, 60-72 serving(s)
Number Of Ingredients 18
Steps:
- Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
- CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
- Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.
ZUCCHINI SALSA, CANNED
This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.
Provided by Bergy
Categories Vegetable
Time 1h45m
Yield 10-12 Pints
Number Of Ingredients 17
Steps:
- Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
- Day two.
- Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
- Bring to a boil and simmer for 15 minutes.
- Pour into sterilized jars and seal.
- Water bath jars for 15 minutes if they have not sealed properly.
SALSA WITH ZUCCHINI WITH A HINT OF LIME
This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Check this http://www.recipezaar.com/bb/viewtopic.zsp?t=223941 forum for peeling tomatotes. Here is step x step pictures http://www.recipezaar.com/bb/viewtopic.zsp?p=4073734 and directions on making this.
Provided by Rita1652
Categories Sauces
Time 1h20m
Yield 8 pints, 60 serving(s)
Number Of Ingredients 21
Steps:
- Place tomatoes in a strainer over a bowl to catch all the juices.
- Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone.
- Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.
- Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.
- Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
- Process for 10 minutes in a hot water bath.
- Label and store in a dark place. Use with 1 year.
Nutrition Facts : Calories 24.4, Fat 0.2, Sodium 87.8, Carbohydrate 5.3, Fiber 1.1, Sugar 3.5, Protein 0.9
TOMATO AND ZUCCHINI MELANGE
A nice side dish with practically no fat or calories that will go with any meal except a tomato-based one. If you like, you can add diced bell peppers to this dish too. Serve hot in a small dish.
Provided by Jerry the Kid
Categories Side Dish Vegetables Tomatoes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.
Nutrition Facts : Calories 47 calories, Carbohydrate 10.2 g, Fat 0.6 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 158.3 mg, Sugar 5.7 g
More about "zucchini tomato salsa recipes"
STEWED ZUCCHINI WITH TOMATOES AND GARLIC RECIPE
From thespruceeats.com
ZUCCHINI PANCAKE RECIPE WITH TOMATO SALSA - FOOD NEWS
From foodnewsnews.com
EASY ZUCCHINI SALSA - THE NATURAL NURTURER
From thenaturalnurturer.com
TOMATO - ZUCCHINI SALSA - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI TOMATO SALSA RECIPE: HOW TO MAKE IT
ZUCCHINI TOMATO SALSA - SKIP THE SALT - LOW SODIUM RECIPES
From skipthesalt.com
ZUCCHINI PANCAKES WITH TOMATO SALSA - COOKSTR.COM
From cookstr.com
THE BEST CHERRY TOMATO ZUCCHINI SALSA - YOUTUBE
From youtube.com
ZUCCHINI SALSA (CANNED) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
ZUCCHINI PANCAKE RECIPE WITH TOMATO SALSA BY ARCHANA'S KITCHEN
From archanaskitchen.com
ZUCCHINI CHEESE AND SALSA BAKE - LOW CARB HIGH FLAVOR MEAL
From plattertalk.com
ZUCCHINI SALSA — NIKKI DINKI COOKING
From nikkidinkicooking.com
ZUCCHINI SALSA RECIPE | CDKITCHEN.COM
From cdkitchen.com
MILD ZUCCHINI SALSA WITH RECIPE AND HOME CANNING TIPS
From twoclassychics.com
ZUCCHINI & TOMATO SALSA WITH TORTILLA CHIPS | DELICIOUS FOOD, …
From gatherandfeast.com
ZUCCHINI TOMATO SALSA | CANADIAN LIVING
From canadianliving.com
WARM ZUCCHINI AND TOMATO SALSA - YOURLIFECHOICES.COM.AU
From yourlifechoices.com.au
AVOCADO, ZUCCHINI & TOMATO SALSA
From parade.com
ZUCCHINI FRITTERS WITH FRESH TOMATO SALSA - JAMIE GELLER
From jamiegeller.com
GARDEN FRESH ZUCCHINI SALSA - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
A SHOCKINGLY GOOD YET SIMPLE ZUCCHINI SALSA CANNING …
From homesteadingwhereyouare.com
FRESH TOMATO-ZUCCHINI SALSA CROSTINI RECIPE - PILLSBURY.COM
From pillsbury.com
FRESH HEIRLOOM TOMATO AND ZUCCHINI SALSA - FARMER JONES FARM
From farmerjonesfarm.com
12 TOMATO FREE SALSA RECIPES TO SPICE UP YOUR LIFE
From thatrecipe.com
ZUCCHINI TOMATO SALSA RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
SPICY CANNED ZUCCHINI SALSA | KITCHEN FRAU
From kitchenfrau.com
ZUCCHINI TOMATO SALSA | RECIPE | RECIPES, ZUCCHINI SALSA, ZUCCHINI …
From pinterest.ca
ZUCCHINI TOMATO CASSEROLE - EASY SIDE DISH RECIPES
From saltysidedish.com
TOMATO ZUCCHINI SALSA CANNED RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
ZUCCHINI SALSA HOME CANNED - OUR FUTURE HOMESTEAD
From ourfuturehomestead.com
ZUCCHINI SALSA - ALTERNATIVE TO TOMATO SALSA - HARVEST2U
From harvest2u.com
TOMATO ZUCCHINI SALSA - GOOSEBERRYGARDENS.CA
From gooseberrygardens.ca
ZUCCHINI FETTUCCINE WITH FRESH TOMATO SALSA | VEGKITCHEN.COM
From vegkitchen.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #condiments-etc #vegetables #american #southwestern-united-states #easy #dinner-party #finger-food #vegetarian #dietary #garnishes #presentation #served-cold #3-steps-or-less
You'll also love