Roasted Zucchini Salsa

About This Recipe

Oven roasted zucchini with fresh peppers, onion, cilantro, lime juice, and pepitas.

Ingredients

• 3 large (24 oz Zucchini, diced medium)
• 1 1/2 Tablespoon Olive Oil
• 1 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 5 Green Peppers (seeds and membranes removed)
• 1/4 large White Onion (roughly chopped)
• 2 handfuls Cilantro
• Juice of 2 small Limes
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Olive Oil
• 1/2 cup 60g Pepitas, divided
• Kosher Salt (to taste)

Instructions

1. Preheat an oven to 450ºF while tossing the zucchini in the olive oil and seasoning with salt and pepper. Roast on a parchment lined half sheet pan for 35-45 minutes until the zucchini is browning around the edges. You can also air fry at 400ºF for 10-12 minutes if your air fryer has space.
2. Let the zucchini cool briefly before adding to a food processor along with the remaining ingredients except for half the pepitas. Blend on low to medium speed until smooth, about 2-3 minutes.
3. Add the second half of the pepitas to the blended salsa and salt to taste. Serve warm or chilled.