Rating: 5 stars
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  • 5 star values: 1

Try an innovative salsa made with savory summer squash and zucchini.

Cheryl Slocum
Recipe by Cooking Light August 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 12 (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté zucchini, yellow squash, shallots, and olive oil in a skillet over medium-high heat 2 minutes. Combine squash mixture, green onions, walnuts, lemon rind, lemon juice, tarragon, and salt. Cool slightly.

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Nutrition Facts

38 calories; fat 2.8g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 44mg; calcium 0mg.
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