Poor zucchini. It tries so hard, produces so feverishly, only to find itself the subject of gardeners’ jokes or to be enthusiastically unloaded on any willing neighbor or friend. It gets an unfair shake sometimes, but the truth is, zucchini is one of the most versatile summer veggies in the garden. It can be incorporated into just about anything from bread to quesadillas and it can play an undetectable supporting role just as easily as it can shine as the star of the dish. But of all the ways to utilize this garden overachiever, this is one of my favorites and a must-include recipe for Salsa Week.
The thing I love most about this salsa is the bright, fresh flavor and beautiful straight from the garden green color. In fact, half way through, you might even forget that this salsa verde wasn’t made with tomatillos. It’s still tangy and spicy and most importantly, delicious. I also love that it’s quick and easy to make. That it helps keep the zucchini population of my refrigerator in check is icing on the cake!
In fact, you may just develop a deeper appreciation for your hard-working zucchini plant and think twice before sneaking zucchini onto your neighbor’s porch when they’re not home!
Just one thing to keep in mind: the salsa may seem a little thick at first, but it doesn’t take much time for the zucchini to release some of its moisture to improve the consistency of the salsa. If you still desire a lighter consistency after the salsa has been sitting for several minutes, you can add a little more lime juice.
Zucchini Salsa Verde
Place garlic and jalapenos (including seeds) in a food process and pulse until finely chopped. Cut zucchini and scallions into 1inch pieces and add to garlic and jalapeno, along with the cilantro leaves. Pulse until all ingredients are broken down. Scrape down sides, add lime juice, and continue to pulse until desired consistency is reached.
Recipe adapted from Sustainable Diet
Updated August 2014: Please note that this recipe is not a canning-safe recipe. The small amount of lime juice added to this recipe is not enough to sufficiently acidify the salsa for water bath canning. For more information on preserving zucchini and summer squash, please see the following information from the National Center for Home Food Preservation:
Why is canning summer squash or zucchini not recommended?
Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze summer squashes or pickle them for canning, but they may also be dried.
Thanks for your comments; please, always use canning methods and recipes that have been tested and proven for safety.
- These pages are dedicated to all things home gardening. From planning a garden to preserving the harvest, you'll find practical and creative ideas to satisfy your sense of garden adventure!
SUBSCRIBE VIA E-MAIL:
- tomatoes recipes peppers seed starting preservation Photo of the Day seasons Salsa Week rhubarb photo post garden planning Grow It Forward 12 Weeks of Garden Inspiration raspberries herbs garden projects garden plans heirloom lettuce broccoli yard projects onions seeds seed saving recipe radishes beans fall canning winter strawberries spring salsa varieties tomatillo seed garlic squash cucumber transplanting A Seed Starting Diary kale dry beans frost pollinators pumpkin planting community garden basil guest post scallions mint beneficial insects Garden Planning 101 soil spinach cucurbits beets red romaine garden photography Minnesota Locavore #garden365 photo challenge #garden365 kohlrabi Garden Photography 101 horseradish garden harvest totals asparagus Good Garden Reads sunflowers corn Year in Review vertical gardening pickling onion gardening with kids variegated tomato winter sowing squirrels organic gardening Three Sisters cabbage seed starting containers seedling care flowers potting up brassicas seed starting mix coir garden clean up zucchini fall garden jelly watermelon Holiday Gift Guide resources Opalka apples indoor gardening garden house projects garden pests giveaways Black Hungarian carrots gourds mexican sour gherkin seedlings photography Seed Starting Q + A blogging vacation pumpkins parsnips rue ground cherries zinnia lemon parsnip olive grapes tomato ground cherry rainbow chard Measuring Up herb overwintering Grow It Forwards botanical gardens shallots patty pan squash horseradish root dividing rhubarb brussels sprouts wrens San Francisco reader question compost jam cantaloupe wildlife-friendly garden bees Bees in the Garden aster reader questions alpine strawberries artichoke Linda Ly The CSA Cookbook Garden Betty book review garden quote cayenne plant markers slugs organic pest control pruning jalapeno tomatillos rosemary seasonal preparing for winter harvest starter pots sage garden organizataion garden inspiration San Marzano quinoa mulch litchi tomatoes watering amaranth tomato blight paste tomatoes Federle Red Romaine Lettuce social media garden beds snow birthday garden musings Big Mama Amish Paste Anna Russian Tomato litchi tomato peas mesclun pests organic mojito container gardening disease seed starting timeline soil blocker soil blocks peat Building Better Soil Baker Creek Heirloom Seeds oregano trellising rapsberries peanuts pepper Extending the Season seed packet John Denver love yellow pear printable