Roasted Zucchini Salsa

Summer is officially over. Cool weather is finally reigning supreme. So of course it’s the perfect time of year to make salsa out of zucchini. I know – you were hoping that I’d say pumpkin. Well, both are from the squash family, so I guess if you really thought about it I’m kinda sorta in the right ballpark. Now that we’ve discussed for the second week in a row that you, my lovely Lemon readers, aren’t getting a pumpkin recipe out of me can I get you to focus on one word: salsa.

Yes, I know it’s green. Yes, I know it’s made out of squash. Yes, I understand that this recipe is VERY close to a recipe that one might use to make pesto (like eerily similar). But let me say this about my green salsa and chips: Flavor. Explosion. In. Your. Mouth.

If you’re not a squash person, let me put your fears to rest – this salsa is not the least bit squashy in taste. It’s a great way to get some extra veggies in your meal – or a great way to expand your culinary horizons (former squash hater right here). It’s a snap to make. Plus if you’ve been on the fence about getting that food processor (or tricked out blender) this recipe is the reason to do it. I urge your to make this for your next get together; like a LBD or pearls, salsa never goes out of style. #truth

Roasted Zucchini Salsa
Adapted from Closet Cooking

Ingredients

2 medium zucchini, halved lengthwise
1 handful cilantro, coarsely chopped
1 jalapeno, coarsely chopped
2 cloves garlic
1/4 cup sunflower seeds (or pepitas), toasted
1/4 cup olive oil
1/2 lime, juice
salt and pepper to taste

Directions

Brush the zucchini in oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F oven until tender, about 45 minutes.

Puree everything in a food processor.

¡Buen provecho

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