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connie's zucchini, avacado & pamegranate salsa

(1 rating)
cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

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 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For connie's zucchini, avacado & pamegranate salsa

  • 2
    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
  • 1
    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

How To Make connie's zucchini, avacado & pamegranate salsa

  • 1
    Preheat oven to 425 degrees.
  • 2
    Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
  • 3
    Spread zucchini in a single layer on rimmed baking sheet.
  • 4
    Roast, tossing once, until tender and golden brown (about 25 minutes).
  • 5
    Transfer pan to a wire rack and let zucchini cool completely.
  • 6
    Transfer cooled zuccini to a medium bowl.
  • 7
    Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
  • 8
    Refrigerate at least 30 minutes or up to 2 hours.
  • 9
    Serve with your favorite crackers and/or chips
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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