Zucchini Pico de Gallo



Serving size

about 1/2 cup
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


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)


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.

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Special Diet Information

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GERD / Acid Reflux

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


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.


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