Tuesday, August 5, 2014

80--- Zucchini and Heirloom Tomato Salsa

Are you growing zucchini in your garden this year? Are you starting to regret it yet?  If you have any experience with these delightful fast-growing vegetables, you know what I mean.

Last week I was gifted with several zucchini squashes from various patients.  I have a feeling that I wasn't the only person receiving those gifts.  

How many loaves of zucchini bread can you make and eat in one summer?  Use this recipe and your answer will be one less!

Zucchini and Heirloom Tomato Salsa
Serves 6

1 medium zucchini squash, ends trimmed and cut into 1/4" cubes
1/2 small red onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
12-14 small heirloom tomatoes, chopped (~1 cup chopped)
Juice from 3 limes
1/2 tsp salt
1 tsp honey
1/2 tsp dried cilantro (or use 1 Tbsp fresh, finely chopped)
1/8 tsp garlic powder

Combine all ingredients in covered container and toss to mix.  Refrigerate for 4 hours prior to serving.

Nutrition Info per ~1/3 cup: 22 calories, 0 g fat, 1 g protein, 4 g carbohydrates, 1 g fiber

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