Zucchini Frita with Charred Tomato Salsa

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 2 sandwiches, plus additional salsa
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Charred Tomato Salsa:

10 plum tomatoes

1 tablespoon olive oil 

Kosher salt

6 cloves garlic 

1 jalapeno, stemmed and split 

1/4 cup chopped fresh cilantro 

2 teaspoons lime juice 

1 red onion, cut into small dice 

Zucchini Frita:

3 zucchini (colors can vary)

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

2 Cuban buns 

1 tablespoon butter 

Canned fried potato sticks, for topping


  1. For the charred tomato salsa: Preheat the broiler.
  2. Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with the olive oil and season with salt. Broil for 5 minutes, then add the garlic and jalapeno and broil until the vegetables are blistered and brown, another 5 to 7 minutes. Let cool for 5 minutes.
  3. Put the tomatoes, garlic and jalapeno in a food processor and pulse a few times until combined but still chunky. Pour into a bowl and fold in the cilantro, lime juice and red onions.
  4. For the zucchini frita: Heat a griddle over medium-high heat.
  5. Slice the zucchini on a diagonal into 1/2-inch slices. Brush with the olive oil and season with salt and pepper. Griddle the zucchini slices until lightly golden, about 2 minutes per side.
  6. Slit the Cuban buns and spread the butter on both sides. Place the buns buttered-side down on the griddle and cook until toasted.
  7. Spread about 2 ounces of the charred tomato salsa on the bottom of each bun, then layer with cooked zucchini, another 2 ounces of salsa and the potato sticks. Top with the other half of each bun.