Charred Salsa Verde Recipe


Charred Zucchini Salsa Verde served over Cottage Cheese

It’s the end of summer – time for a foodie zucchini festival!

With gardens overflowing with zucchini and several of my neighbors anonymously leaving large summer 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. Verdict: zucchini and chiles: a match made in heaven!

(Nostalgic Note: I used to eat salsa as a child served over cottage cheese (pictured above). I know,  I know. It sounds weird, but the salty mild cottage cheese pairs perfectly with spicy salsa. Yum! Serve any salsa this way, especially if you have kids!)

Yes, Fab Frugal Food and zucchini go way back. Check out our Zucchini Crudo Salad, Wholegrain Zucchini Cakes, or our Oven Fried Zucchini Crisps.

And, everyone knows in their bones that  zucchini should be on our “must-eat-more-of” lists. They are packed with nutrients and yet are low-calorie and low-carb. And few things are more frugal than zucchini in season. So. What’s not to love?


2 medium zucchini ( about 10 inches long), quartered lengthwise
1/2 sweet summer white onion (such as Walla Walla or Vidalia), cut into wedges
3 or 4 tomatillos, paper skin removed and halved
3 large jalapeño peppers, halved with seeds and pulp removed
2 large poblano peppers, halved with seeds and pulp removed
Zest and juice from 1 lime
2 teaspoons kosher salt
1 teaspoon cayenne pepper sauce (or more to taste) ( I like Frank’s)
A little honey to taste (optional, as desired)

Lightly spray zucchini, onion, tomatillos and peppers with canola oil. Grill over hot grill until skins begin to char and vegetables are cooked through.

Place all ingredients except honey in a food processor and process until smooth. Taste and add honey as desired.

Serve at room temperature.

Other salsas verdes worth trying:
Salsa Verde, Dianasaur Dishes
Avocado Salsa Verde, Eliza Domestica
Tomatillo Salsa Verde, My Columbian Recipes
Tomatillo Salsa Verde, Eclectic Recipes
Salsa Verde, Foto Cuisine
Canning Salsa Verde, Doris and Jilly Cook
Fire Roasted Salsa Verde, Opera Girl Cooks

And, for other new and exciting zucchini fare:
Grilled Zucchini Greek Salad, Kalyn’s Kitchen
Zucchini with Pine Nuts and Golden Raisins, Perfect Pantry
Zucchini with Feta Salad, Cooking with Amy
Baked Zucchini Fries, Two Peas and their Pod
Zucchini Stuffed Zucchini Blossoms, Herbivoracious
Zucchini Pickles, Andrea’s Recipes
Zucchini Almond Saute, Eat This
Yellow Zucchini Tart, Chocolate and Zucchini

— posted by Donna


  1. says

    I have been on a serious zucchini kick lately, and though I occasionally complain about how much they have pervaded my life. I’m totally gonna miss the little suckers when the season’s over.

    This sounds like one awesome salsa! I would never have thought to prepare zucchini this way. I love cottage cheese any way I can get it, sounds great with the spicy salsa!

  2. says

    The salsa looks fantastic, and I actually think the idea of this salsa on cottage cheese sounds great. (But then, I am one of those odd folks who really likes cottage cheese, but not plain cottage cheese, so this would work for me.)


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