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Zucchini Pico de Gallo Salsa

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Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Amy Gattuso, Denham springs, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 23, 2023

I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan


Test Kitchen tip
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    • Test Kitchen Approved

    Zucchini Pico de Gallo Salsa

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    Yield: 4-1/2 cups
    Prep: 20 min
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    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
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 tablespoons lime juice
    Text Ingredients

    Directions

    1. Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.

    Nutrition Facts

    1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: free food.
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