Roasted Zucchini Salsa
Oven roasted zucchini with fresh peppers, onion, cilantro, lime juice, and pepitas.
Servings: 8 Servings
Calories: 100kcal
Ingredients
- 3 large 24 oz Zucchini, diced medium
- 1 1/2 Tablespoon Olive Oil
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
Fresh Ingredients
- 5 Green Peppers seeds and membranes removed
- 1/4 large White Onion roughly chopped
- 2 handfuls Cilantro
- Juice of 2 small Limes
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Olive Oil
- 1/2 cup 60g Pepitas, divided
- Kosher Salt to taste
Instructions
- Preheat an oven to 450ºF while tossing the zucchini in the olive oil and seasoning with salt and pepper. Roast on a parchment lined half sheet pan for 35-45 minutes until the zucchini is browning around the edges. You can also air fry at 400ºF for 10-12 minutes if your air fryer has space.
- Let the zucchini cool briefly before adding to a food processor along with the remaining ingredients except for half the pepitas. Blend on low to medium speed until smooth, about 2-3 minutes.
- Add the second half of the pepitas to the blended salsa and salt to taste. Serve warm or chilled.
Notes
*I used 4 serrano peppers and 1 jalapeño peppers for a spicier salsa. Use more jalapeño instead of serrano or milder peppers like poblano or green bell pepper for a milder salsa.
Nutrition
Serving: 1/4 cup (60g) | Calories: 100kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g