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Recipe by Menachem Goodman

Roasted Zucchini Salsa

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Roasted Zucchini Salsa
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Vegan - Paleo

My sister Nechama is a very picky eater, and she couldn’t stop eating this straight off the sheet pan before it was blended. Enough said.

Yields almost 2 pounds (910 grams)

Ingredients

Roasted Zucchini Salsa

  • 2 medium zucchini, roughly chopped

  • 1 onion, roughly chopped

  • 1 lemon, cut into wedges

  • 1/4 cup fresh parsley

  • 6 cloves garlic, such as Mr. Dipz Peeled Garlic

Directions

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Put all ingredients into a large bowl and mix well. Spread it all out on a Gefen Parchment Paper-lined baking sheet and bake for about 45 minutes or until golden.

3.

Remove from the oven and allow to cool a bit before transferring to a two-pound (910 gram) container.

4.

Using an immersion blender, blend the mixture slightly, leaving chunks.

5.

Store in an airtight container in the fridge for up to three days.

Recipe tags

Menachem Goodman roasted zucchini salsa the_moode_foodie zucchini
Roasted Zucchini Salsa

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