Connie's Zucchini, Avacado & Pamegranate Salsa
zucchini, trimmed & cut into 1/2 " dice
extra virgin oilive oil
fresh oregano, finely chopped
freshly ground pepper
red onion, finely chopped
avocado, halved, peeled and cut into 1/4" dice
feta cheese, crumbled
crackers and/or chips of your choice
How to Make Connie's Zucchini, Avacado & Pamegranate Salsa
1Preheat oven to 425 degrees.
2Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
3Spread zucchini in a single layer on rimmed baking sheet.
4Roast, tossing once, until tender and golden brown (about 25 minutes).
5Transfer pan to a wire rack and let zucchini cool completely.
6Transfer cooled zuccini to a medium bowl.
7Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
8Refrigerate at least 30 minutes or up to 2 hours.
9Serve with your favorite crackers and/or chips
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About Connie's Zucchini, Avacado & Pamegranate Salsa
Posted: Sun, Jun 16, 2013