Zucchini Salsa

Just when I thought I couldn't look another zucchini, I found this recipe at the Farmer's Market and thought it was such a clever new way to prepare the abundance of squash that grows in our garden this time of year.  If you're a squash grower you know what I mean! It is light, crunchy and perfect on whole wheat pita or tortilla chips.  For a spicier salsa add an additional Jalapeno to kick things up.

Prep time: 15 mins

Cook time: 30 mins

Makes: 4 cups

INGREDIENTS:

2 medium green zucchini, cut into 1/4 inch dice

2 medium yellow zucchini, cut into 1/4 inch dice

1 small red onion, minced

2 garlic cloves, minced

1 Jalapeno, stemmed and minced

2 large ripe tomatoes, peel, seeded and minced

1 tsp minced fresh basil leaves

1 tsp minced fresh Italian parsley leaves

Juice of two lemons

4 tbsp extra-virgin olive oil

1 tsp kosher salt

Freshly ground pepper

DIRECTIONS:

Combine the zucchini, onion, garlic and jalapeno in a medium bowl and toss.  Add the tomato, basil, parsley, lemon juice, olive oil and salt and toss again.  Taste and season with black pepper.  Let rest at room temperature for 30 minutes before serving.  Use immediately or store refrigerated for 3 or 4 days.