connie's zucchini, avacado & pamegranate salsa
(1 RATING)
Passed down from friend to friend, this recipe has been in several families and is wonderful. It sounds a little "different" but believe me, it will soon be a "go to" for get-togethers and parties. The pomegranate just adds the perfect pop. Pictures to come next time I make it:) Enjoy!
No Image
prep time
15 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 - zucchini, trimmed & cut into 1/2 " dice
- 1 tablespoon extra virgin oilive oil
- 1 teaspoon fresh oregano, finely chopped
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup red onion, finely chopped
- 1 - avocado, halved, peeled and cut into 1/4" dice
- 1 1/2 cups pomegranate seeds
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon fresh lime juice
- - olive oil cooking spray
- - crackers and/or chips of your choice
How To Make connie's zucchini, avacado & pamegranate salsa
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Step 1Preheat oven to 425 degrees.
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Step 2Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
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Step 3Spread zucchini in a single layer on rimmed baking sheet.
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Step 4Roast, tossing once, until tender and golden brown (about 25 minutes).
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Step 5Transfer pan to a wire rack and let zucchini cool completely.
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Step 6Transfer cooled zuccini to a medium bowl.
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Step 7Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
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Step 8Refrigerate at least 30 minutes or up to 2 hours.
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Step 9Serve with your favorite crackers and/or chips
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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