Zucchini Tomato Salsa Recipes

ZUCCHINI SALSA

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.

TOMATO AND ZUCCHINI MELANGE

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.

ZUCCHINI FRITA WITH CHARRED TOMATO SALSA

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 TACO SHELLS WITH BEEF AND ZUCCHINI-TOMATO SALSA

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!

ZUCCHINI TOMATO SALSA

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.

ZUCCHINI SALSA (CANNED)

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

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.