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
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