Roasted Zucchini Salsa
Roasted Zucchini Salsa – Phase 1-4, serves 3-4
Adapted from Closetcooking.com
2 medium zucchini, halved lengthwise
1 handful cilantro, coarsely chopped
1 jalapeno, coarsely chopped
2 cloves garlic
1/4 cup pepitas, toasted
spray olive oil
1/2 lime, juice
Sea salt and pepper to taste
Spray the zucchini with oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F oven until tender, about 45 minutes.
Puree everything in a food processor. This would be great with cucumber slices used as “chips” for dipping or on grilled chicken.