Connie's Zucchini, Avacado & Pamegranate Salsa Recipe

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Connie's Zucchini, Avacado & Pamegranate Salsa

Connie Ottman


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!

★★★★★ 1 vote
15 Min
25 Min


zucchini, trimmed & cut into 1/2 " dice
1 Tbsp
extra virgin oilive oil
1 tsp
fresh oregano, finely chopped
1/2 tsp
coarse salt
1/4 tsp
freshly ground pepper
1/4 c
red onion, finely chopped
avocado, halved, peeled and cut into 1/4" dice
1 1/2 c
pomegranate seeds
1 Tbsp
feta cheese, crumbled
1 Tbsp
fresh lime juice
olive oil cooking spray
crackers and/or chips of your choice


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

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy