Roasted Zucchini Salsa


Fresh, chilled salsa is the perfect snack for the hot and muggy summer, but I’m taking it one step farther by incorporating summer’s favorite produce: zucchini. My Roasted Zucchini Salsa is changing the salsa game, and once you try it, you’ll never go back.

Tomatoes are great and all, but they can’t compare to the sweet, succulent flavor of oven-roasted zucchini. When you combine that with bell pepper, sharp and tangy red onion, garlic, lime, and basil, you get a spectrum of sweet and savory flavors that tastes exactly how summer should.

Because this is so light and loaded with good-for-you stuff, you can eat mounds of it without an ounce of guilt. And that’s good because one bite will not be enough. The flavors are so fresh and vibrant, inviting you to dip chip after chip. Pretty soon, you’ve burned through an entire bag of chips, and you’re still ready for more.


It’s a safe bet that you’ll be dragging your butt to a BBQ or two this holiday weekend, so why not bring something different to the table? Everyone likes salsa, so everyone will go bonkers for this Roasted Zucchini version. They’ll clamor for your recipe, and you’ll be the king or queen of the BBQ.

“Why yes I did make the incredible Roasted Zucchini Salsa you’re chowing down on. It’s no big deal. I’m just a culinary genius is all.” –You at the BBQ

A Few Tips Before You Get Cooking:

  1. Fresh corn would be a delicious mix-in.
  2. Although this is great with classic tortilla chips, try pita bread, crostini, pretzel chips, and more.
  3. You can sub cilantro instead of basil, if you like.
  4. If you want spiciness, sub jalapenos for the green chilies.
  5. Make sure you give this at least 2 hours to chill so all the good juices and flavors can come out.


Roasted Zucchini Salsa
By The Smart Cookie Cook


  • 3 medium zucchinis, sliced & halved into half-moons
  • 1 tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. finely chopped fresh basil
  • 1 green bell pepper, diced
  • ½ a medium red onion, diced (about 1/3 cup’s worth)
  • 2 tsp. minced garlic
  • 1 can green chiles, drained
  • 2 tsp. lime juice
  • More salt & pepper, to taste


  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spread zucchini out in an even layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes then turn oven temperature up to 400 degrees and bake another 15 minutes, or until golden and tender. Let cool to room temperature.
  2. Place zucchini in a large mixing bowl with all remaining ingredients and stir well until evenly combined. Stir in an extra 2 tsp. of olive oil then taste test. Add more lime juice if you’d like more tang.
  3. Cover and let chill for at least 2 hours. Stir and serve.


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Colleen Bierstine

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