Easy Zucchini Salsa Bake Recipes

ZUCCHINI SALSA

Zucchini Salsa image

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

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

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 TOMATO SALSA

Zucchini Tomato Salsa image

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

Ingredients

1 cup seeded chopped tomatoes
1/2 cup diced zucchini
1/2 cup chopped sweet red pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

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

EASY ZUCCHINI SALSA BAKE

Easy Zucchini Salsa Bake image

This is so simple to make and a wonderful way to use up those zucchinis in the garden. Always a hit!

Provided by BC Sher

Categories Vegetable

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

1 medium zucchini (12-inch -14-inch)
2 -3 tablespoons salsa
1/2 cup mozzarella cheese, Shredded

Steps:

Cut Zucchini in half lengthwise. Scoop out white pulp from zucchinis, leaving 1/4" pulp in shell. Put pulp in small bowl and chop up.
Mix in Salsa, amount depends on how much you like. I use 2 Tablespoons per zucchini. Spoon pulp mixture back into zucchini shells and sprinkle Mozzarella on top.
Place stuffed shells in lasagna dish. Poke toothpicks in tops of zucchinis and cover with plastic wrap, slightly tenting on top of toothpicks. Toothpicks hold plastic off zucchini. Cook in microwave on Medium High Power for approximately 5 minutes.
Check tenderness at this time and turn zucchinis around in dish and continue cooking on Medium High for approximately 3-5 minutes more until tender crisp. Don't overcook or will be too mushy.
Can serve one half zucchini each, or slice in quarters if desired.

Nutrition Facts : Calories 108.6, Fat 6.5, SaturatedFat 3.7, Cholesterol 22.1, Sodium 383.4, Carbohydrate 6, Fiber 1.6, Sugar 3, Protein 7.9

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