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Zucchini Pico de Gallo Salsa

7 reviews
Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Amy Gattuso, Denham springs, Louisiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Feb. 23, 2023

I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

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Test Kitchen tip
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    • Test Kitchen Approved

    Zucchini Pico de Gallo Salsa

    7 reviews
    Prep Time 20 min
    Yield 4-1/2 cups

    Ingredients

    • 2 large tomatoes, chopped
    • 1 medium zucchini, finely chopped
    • 1 poblano pepper, seeded and chopped
    • 1/2 cup chopped onion
    • 1 seeded and diced jalapeno pepper, optional
    • 2 tablespoons minced fresh cilantro
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 tablespoons lime juice
    Text Ingredients

    Directions

    1. Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.

    Nutrition Facts

    1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: free food.

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