Charred Zucchini Salsa Verde is a delicious blend of zucchini, tomatillos and chiles that are grilled until slightly charred then purred into a delicious new salsa verde recipe.
Tart lime juice and a touch of sweet from honey make the perfect salsa recipe to top crunch, salty chips or your favorite Mexican food recipe.
I think you'll agree with me that a human being can only eat so much sautéed zucchini!
With gardens overflowing with zukes and several of my neighbors anonymously leaving some large squashes at my doorstep and then running before I could catch them, I decided to char the zukes on the grill and blend up some salsa verde. I found that the mildness of the squashes paired well with the strong flavors I love in salsa verde.
Move over, zucchini bread! Here's a new must-make zucchini classic recipe when your garden is overflowing with huge green squashes!
What should I serve with Charred Zucchini Salsa Verde?
A crunchy, salty chip is always my "go to" way to serve salsa BUT, this Charred Zucchini Salsa is perfect for any of your favorite Mexican dishes!
This my favorite way to serve it is a breakfast/brunch dish. I make this Charred Zucchini Salsa Verde for Huevos Rancheros all the time! The the acidity of the tomatillos and lime are a great way to balance the fried corn tortillas.
Topping Bisquick Zucchini Pie with this new salsa verde recipe is a great way to boost the zucchini flavor as well as add a little heat to this quiche like casserole dish. Bisquick Zucchini Pie is one of the homey, comfort dishes from my childhood. It reminds me of a crustless quiche and is delicious for brunch, as well.
Don't let breakfast hog all of the Charred Zucchini Salsa Verde! The grilled, smoky flavor of the chiles and tomatillos is amazing on steaks and chicken, too!
Salsa Verde Recipes to Try
Other salsas verdes worth trying:
- 2 medium zucchini ( about 10 inches long), quartered lengthwise
- ½ sweet onion (such as Walla Walla or Vidalia), cut into wedges
- 3 or 4 tomatillos, paper skin removed and halved
- 3 large jalapeno peppers, halved with seeds and pulp removed
- 2 large poblano peppers, halved with seeds and pulp removed
- Zest and juice from 2 limes
- 2 teaspoons salt
- 1 teaspoon cayenne pepper sauce (or more to taste) ( I like Frank's)
- A little honey, to taste (optional)
Toss zucchini, onion, tomatillos and chiles with oil or spray with canola oil. Grill vegetables over hot grill until skins begin to char and vegetables are cooked through but still al denté (not mushy!). Allow yourself 30 minutes if using a gas grill or your oven, longer if using charcoal (if you need to start the charcoal). It may take about 12 minutes in your air fryer unless you need to make 2 batches.
Set vegetables aside to cool before putting them in a blender or food processor.
Place all ingredients except honey in a food processor and process until your desired texture for salsa. Taste and add honey as desired.
Delicious served chilled or room temperature.
Amount Per Serving Calories 62Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 623mgCarbohydrates 14gFiber 2gSugar 10gProtein 2g
Originally posted on August 9, 2010 - Updated on Oct 21, 2023