Serves: 5
Total Calories: 64
1. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat and sauté the onion 1 minute. Add the oregano, salt, pepper, and vinegar. Cook about 30 seconds then stir in the remaining 1 tablespoon of oil and the zucchini. Cook, stirring, 30 seconds more.
2. Immediately transfer the zucchini to a medium bowl and cool 10 minutes. Stir in the tomato, serrano, and cilantro. Serve the salsa at room temperature within 3 hours for best flavor, color, and texture.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini Salsa recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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