Roasted Zucchini Salsa

Roasted Zucchini Salsa – Phase 1-4,  serves 3-4

Adapted from

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.

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