Recipe courtesy of George Stella

Low Carb Summer Squash Salsa

  • Level: Easy
  • Total: 1 hr 32 min
  • Prep: 15 min
  • Inactive: 1 hr 15 min
  • Cook: 2 min
  • Yield: 24 servings
  • Nutrition Info
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2 tablespoons canola oil

1 cup zucchini, small diced

1 cup yellow squash, small diced

1/2 cup yellow bell pepper, small diced

1/4 cup red bell pepper, small diced

1/4 cup sugar substitute (recommended: Splenda)

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 cup cantaloupe, small diced


  1. Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.
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