Summer Yellow & Zucchini Squash Salsa
4th of July for many, marks the peak of the barbecue season. This homemade fresh summer squash & zucchini salsa makes a excellent side dish. Less than 8 ingredients & under 10 Minutes. So easy and quick to make; a perfect side for barbecue season.
Servings: 4
Calories: 124kcal
Ingredients
- 3 tablespoons EVOO
- 1 medium Zucchini (8oz) - diced
- 1 medium Yellow Squash (8oz) - diced
- ½ Red Bell Pepper - diced
- ½ Yellow Bell Pepper - diced
- ½ medium Red Onion - diced
- 2 teaspoon Apple Cider Vinegar - optional
- 1 tablespoon Fresh Basil - chopped
- 1 tablespoon Fresh Parsley - chopped
- Salt and Pepper to taste
Instructions
- Diced onion, bell peppers, parsley and basil set aside.
- Prepare squash. Lightly rinse and dice squash. Set aside.
- In medium saucepan, add 1 tablespoon of olive oil over medium heat.
- Add diced zucchini, yellow squash and salt and pepper to taste.
- Sauté until just tender about 3 minutes. Careful to not over cook, should still have crunch to them you do not want them to become mushy.
- Set squash aside to cool
- In bowl tossed cooled vegetables, diced onions, diced bell peppers, parsley, basil and 2 tablespoons of olive oil.
Nutrition
Calories: 124kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 802IU | Vitamin C: 66mg | Calcium: 23mg | Iron: 1mg
