breadcrumb

Zucchini Pico de Gallo

Servings

4

Serving size

about 1/2 cup
COOKING TIME
15 Minutes

This recipe can be multiplied and keeps well, refrigerated, up to 4 days. As with many salsa and pico de gallo recipes, this recipe actually is better the second day.

Zucchini Pico de Gallo

Ingredients

16 ounces Zucchini (cut into small dice)
1 Small Shallots, raw (finely minced)
1 large whole (3 inch dia) Tomatoes (diced)
1 Tbsp. Olive oil
1 tsp.. Maple syrup
1/4 tsp. Salt
1/8 tsp. Red Pepper Flakes
1/2 Tbsp. Chili powder
1/2 cup Coriander (cilantro) leaves, raw (chopped)

Instructions

Put the zucchini in a non-reactive mixing bowl with the shallot, tomato, lime juice, olive oil, maple syrup, salt, pepper, red pepper flakes, chili powder and cilantro.

Stir well and chill.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a fantastic side dish for your tacos or as a topping for your taco salad. Use wherever you might use a salsa!

"Sharing food with another human being is an intimate act that should not be indulged in lightly."

M. F. K. Fisher