Zucchini Salsa Verde Recipe

Zucchini Salsa Verde Recipe
Staff Writer
Zucchini Salsa Verde

Zucchini Salsa Verde

Spice up your BBQ with this flavor-filled side. Made with grilled zucchini, tomatillos, and a big kick of jalapeño, this salsa is perfect with tortilla chips or as a topping for a piece of meat.

See all salsa recipes.


  • 1 large sweet onion, quartered
  • 2 poblano peppers, seeded and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 4 tomatillos, husks removed and quartered
  • 3 jalapeños, halved and seeded
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon Louisiana-style hot sauce
  • 1 ½ teaspoons grated lime zest
  • ¼ teaspoon salt
  • 2 teaspoons honey (optional)


Prepare a grill. 

In a large bowl, combine the first 6 ingredients. Toss the mixture together to thoroughly coat the vegetables with oil. Transfer to a grill wok or basket. Grill the vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally.

Cool slightly, so the vegetables are cooled enough to be handled. Chop the vegetables into pea-sized pieces, and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt, and honey, if desired. 

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.