Zucchini Salsa Verde

Name: Zucchini Salsa Verde
Yield: 4 servings
Ingredients: 6 fresh tomatillos, husks removed, roasted; 2 poblano chiles, roasted, stemmed, and peeled; 1 cup finely chopped zucchini; 1/2 cup finely chopped white onion; 1/3 cup finely chopped fresh cilantro; 1 tablespoon fresh lime juice (from 1 lime); 1/2 teaspoon kosher salt

Vegan Vegetarian

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Ingredients

6 fresh tomatillos, husks removed, roasted ⓘ
2 poblano chiles, roasted, stemmed, and peeled ⓘ
1 cup finely chopped zucchini ⓘ
1/2 cup finely chopped white onion ⓘ
1/3 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice (from 1 lime) ⓘ
1/2 teaspoon kosher salt ⓘ

Instructions

Process roasted tomatillos and poblanos in a blender until smooth. Combine tomatillo mixture, zucchini, onion, cilantro, lime juice, and salt in a medium bowl; stir until ingredients are incorporated. Serve immediately, or cover and chill up to 5 days.

Nutrition & Diet Analysis (per serving)

97 kcal 5% DV

Protein Fat Carbs

Macronutrients

Protein 6.4g 13% DV

Total Fat 1.6g 2% DV

Carbs 19.3g 7% DV

Fiber 3.9g 14% DV

Sugar 4.8g 10% DV

Electrolytes

Sodium 9749.5mg 100% DV

Potassium 1306mg 28% DV

Vitamins & Minerals

Vitamin A 77.5mcg 9% DV

Vitamin C 152.5mg 100% DV

Calcium 332mg 26% DV

Iron 11.1mg 61% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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