Fresh Zucchini-Tomato Salsa

This post contains affiliate links.

My five cherry tomato plants that were rather lackluster all summer long are beginning to bear, and I have cherry tomatoes like crazy! I’ve been experimenting with a variety of recipes, and, today roasted them along with other vegetables to make salsa. My mother used to make a delicious side dish of zucchini and tomatoes, which is what gave me the idea to include roasted zucchini in with the mix. If you can’t get kids to eat their vegetables, this is an excellent way to do it. Fresh Zucchini-Tomato Salsa is a truly healthy and delicious snack.

Fresh Zucchini-Tomato Salsa

2 c. cherry tomatoes

2 Melissa's shallots, quartered

1 zucchini, quartered lengthwise and cut in half

6 cloves garlic, unpeeled

1-2 medium jalapeno peppers

1 T. olive oil

⅓ - ½ c. firmly packed fresh cilantro leaves

1 lime, juiced

½ t. ground cumin

Pinch dried oregano

¼ - ½ t. kosher salt

Freshly ground black pepper, to taste

Pinch cayenne pepper, or to taste

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Spread tomatoes, shallots, zucchini, garlic, and jalapeno peppers onto prepared baking sheet. Toss with olive oil to coat, and spread out on sheet.

Roast under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly. Remove garlic from skins; discard skins.

Blend tomatoes, shallots, zucchini, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a food processor or blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.