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
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!
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
1 medium zucchini
2-3 jalapeno peppers
2 large cloves of garlic
1/2 cup scallions
1/2 cup fresh cilantro
Juice from half a lime
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.
Labels: garlic, peppers, recipes, Salsa Week, scallions, zucchini