My zucchini salsa is the perfect way to use up fresh garden zucchini. Flavorful and easy to whip up, it’s a crowd pleasing dip that pairs perfectly with a big bowl or tortilla chips.

Have a pile of garden zucchini that needs to be used? This fresh zucchini salsa is a great way to turn your harvest into an amazing snack. This salsa recipe is packed with veggies, spices, and classic salsa flavor.

I am someone that will stand over a bowl of salsa and devour the whole thing. So when I had some extra zucchinis sitting on my counter, I decided to throw them into my homemade salsa.

Let me tell you, the zucchini adds a fresh, slightly sweet bite that balances out the tomatoes and jalapeno. It is hearty, colorful, and a great way to incorporate veggies into your snack.

Need some other delicious easy zucchini recipes, try this chicken zucchini squash casserole, zucchini bread, and air fryer zucchini.

Why you’ll love this recipe

• A wonderful way to use zucchini. If you want something different than zucchini bread, this is the perfect way to use your zucchini.
• Delicious salsa flavor. Canned fire roasted tomatoes help to give this salsa amazing flavor without a lot of ingredients.
• Can be used in a variety of ways. Great with chips, tacos, nachos, over grilled chicken, and so much more.

Ingredients

The key ingredient to this salsa is zucchini. You can use a small to medium size zucchini.

• Zucchini: One medium sized zucchini works well with this recipe. I make sure to clean it and I leave the skin on.
• Fire roasted tomatoes: I like using canned fire roasted tomatoes for the smokey flavor.
• Onion: I am using a yellow onion. You can substitute a white onion or red onion.
• Garlic: You will need two garlic cloves that have been peeled.
• Jalapeno: Adds a little heat to the salsa. You can leave this out if you prefer.
• Lime juice: Fresh lime juice brightens up the flavor.
• Cilantro: Fresh cilantro adds that classic salsa flavor. Feel free to leave it out if you don’t like cilantro.
• Salt: Helps to highlight and bring out all of the delicious flavors.
• Sugar: I like adding just a pinch of sugar to balance out the flavors.

How to make zucchini salsa

This is an overview of how to make this salsa recipe. Scroll to the bottom for the full, printable ingredients and instructions.

1. Place the chopped zucchini, onion, garlic cloves, jalapeno, and cilantro in a food processor or blender. Pulse until everything is chopped into small pieces.

2. Pour in the lime juice, salt, sugar, and fire roasted tomatoes. Pulse until desired consistency.

3. Serve immediately or cover and refrigerate until ready to eat.

Recipe tips

• Dice the zucchini, onion, and jalapeno before putting in the food processor. I think this just helps make it easier for the food processor to break down into smaller bits.
• Pulse until your desired texture. If you like a chunkier salsa, just do one or two pulses.
• Let it chill in the refrigerator. Giving the zucchini salsa time to chill helps all of the flavors come together.
• I recommend making it ahead of time. If possible, I recommend making the salsa a few hours ahead of time to let the flavors develop.

Storage

Store: Keep your salsa in an airtight container in the refrigerator for 3-4 days.

Freeze: This salsa with zucchini can be frozen but I don’t recommend it. Once thawed, the texture just isn’t the same as serving it fresh.

Common questions

More easy dips

• Bruschetta dip
• Cranberry jalapeno dip
• Roasted red pepper dip
• Olive dip