Charred Zucchini Salsa Verde Recipe

Aug 06, 2012 @ 4:32 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 11
Daily Value: 1%
Servings: 20

Low-Fat
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious

Fat	0g	0%
Saturated	0g	0%
Carbs	3g	1%
Fiber	1g	3%
Sugars	1g	0%
Protein	1g	1%
Sodium	222mg	9%
Calcium	8mg	1%
Magnesium	7mg	2%
Potassium	103mg	3%
Iron	0mg	1%
Zinc	0mg	1%
Vitamin A	164IU	3%
Vitamin C	20mg	33%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	2%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	3%
Folic Acid (B9)	8µg	2%
Vitamin E	0mg	1%
Vitamin K	3µg	3%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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In this riff on the tart tomatillo salsa, zucchini, onions, and peppers are blackened on the grill, then seasoned with lime juice, cayenne, and a touch of honey. This hot sauce is perfect for barbecues and ideal for topping your favorite tacos, bean burgers, or sandwiches. This recipe comes to us from Donna of Fab Frugal Food.

See all zucchini recipes.

INGREDIENTS

Cooking spray
2 medium-sized zucchini, quartered lengthwise
1/2 sweet onion, cut into wedges
4 tomatillos, husked and halved
3 large jalapeños, halved and seeded
2 large poblano peppers, halved and seeded
Zest and juice of 2 limes
2 teaspoons salt
1 teaspoon cayenne sauce
Honey, to taste (optional)

DIRECTIONS

Preheat a gas grill on medium-high heat or prepare a charcoal grill.

Lightly spray the zucchini, onion, tomatillos, jalapeños, and poblano peppers with cooking spray. Place on the grill for 5-7 minutes, and flip and cook 5-7 more minutes, or until the vegetable skins begin to char and the vegetables are cooked through.

Place the charred zucchini, onion, tomatillos, jalapeños, poblano peppers, lime zest and juice, salt, and cayenne sauce in the bowl of a food processor. Process until very smooth. Add honey, to taste, if using. Serve at room temperature.