Best Low Carb Summer Squash Salsa Recipes

SUMMER YELLOW SQUASH & ZUCCHINI SALSA

Summer Yellow Squash & Zucchini Salsa image

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.

Provided by Nija Clark

Time 20m

Number Of Ingredients 10

Ingredients

3 tablespoons EVOO
1 medium Zucchini (8oz) (- diced)
1 medium Yellow Squash (8oz) (- diced)
1/2 Red Bell Pepper (- diced)
1/2 Yellow Bell Pepper (- diced)
1/2 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

Steps:

In medium saucepan and 1 tablespoon of olive oil over medium heat.
Add diced zucchini, yellow squash and salt and pepper to taste.
Sautee 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, parsley, basil and 2 tablespoons of olive oil

Nutrition Facts : Calories 124 kcal, Carbohydrate 6 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA

Grilled Mahi Mahi with Summer Squash Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 yellow zucchini or yellow squash
Kosher salt
2 tomatoes, diced
1/2 red onion, finely chopped
1/2 jalapeno pepper, minced (remove seeds for less heat)
Juice of 2 limes
2/3 cup packed fresh cilantro (leaves and tender stems), chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
8 skinless mahi mahi or striped bass fillets (about 6 ounces each)
Extra-virgin olive oil, for brushing
Freshly ground pepper

Steps:

Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

SUMMER SQUASH SALSA

Summer Squash Salsa image

Provided by Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups cubed jicama
1 cup cubed yellow squash
1 cup cubed zucchini
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced habanero pepper, optional
1 small minced jalapeño pepper
1 teaspoon kosher salt
Juice from 1 lemon

Steps:

Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.