Skip to main content

Zucchini Pico de Gallo Salsa

It's Farmer's Market Week!  I do a lot of fun events throughout the year but this is one of my favorites.  I'm always on the lookout for new things to try or new varieties of old favorites.  This time I picked up some striped zucchini.


It was so pretty I wanted to "show it off" and not hide it in a bread or muffins, so I decided on this recipe from Taste of Home for Zucchini Pico de Gallo Salsa by Amy G.  It's a great way to practice your knife skills! 

I am one of those unfortunate people that has the "soapy" cilantro gene, so I used parsley instead.  The recipe states the jalapeno is optional, but I like a little heat. Next time I'd probably even up it to 2 jalapenos.

This made an amazing snack with some tortilla chips, but it was also really good along paired with grilled chicken in a wrap for a quick lunch.

Thank you so much to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #FarmersMarketWeek! Be sure and check out the links down below to see what the other bloggers are sharing today!

 

 

Zucchini Pico de Gallo Salsa

Zucchini Pico de Gallo Salsa
Author: Jolene's Recipe Journal

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- I used parsley
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons lime juice

Instructions

  1. Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.
Source: https://www.tasteofhome.com/recipes/zucchini-pico-de-gallo-salsa/
zucchini, salsa, fresh
Vegetables, snacks, sides
American

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes


 


Comments

  1. Great way for using up some of that zucchini that is coming in hot and heavy right now. Thanks for sharing.

    ReplyDelete
  2. Genius! I love that you used zucchini in this pico! I can't stand cilantro so using parsley is a great idea.

    ReplyDelete
  3. I love the crunch of fresh zucchini. Making pico is an brilliant idea to use it!

    ReplyDelete
  4. That's gorgeous zucchini and I've never thought of using it in a pico! Love it, I have 4 large zucchini's that neighbors have given us, making it this week!

    ReplyDelete
  5. I just love this idea. We have so much zucchini already. What a great way to use it

    ReplyDelete
  6. This is such a great way to use zucchini. It looks so fresh and flavorful! Pass me the chips.

    ReplyDelete
  7. I love this tasty and so pretty snack! The colors are so vibrant, and every bit of it looks so fresh!

    ReplyDelete
  8. Love that you used zucchini n salsa! What a fun idea.

    ReplyDelete
  9. That sounds like a seriously delicious salsa, and it's so gorgeou.

    ReplyDelete
  10. This salsa is an amazing way to use zucchinis. This is bright and full of flavors! Love it!

    ReplyDelete
  11. I love this fresh take on pico and way to use up all that zucchini in the garden!

    ReplyDelete
  12. This is such a terrific and creative idea for using summer zucchini. Also, I'm loving this striped variety!

    ReplyDelete
  13. This is the perfect. Love how healthy it is and how easy it was to make. Great for gatherings and a great way to use all that zucchini in the summer.

    ReplyDelete
  14. What an awesome and unique way to use zucchini! I bet it is delicious too- I can't wait to try it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the