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Recipe courtesy of George Stella

Low Carb Summer Squash Salsa

  • Level: Easy
  • Yield: 24 servings
  • Nutritional Analysis
    Per Serving
    Calories
    17 calorie
    Total Fat
    1 grams
    Saturated Fat
    0 grams
    Carbohydrates
    1 grams
  • Total: 1 hr 32 min
  • Prep: 15 min
  • Inactive: 1 hr 15 min
  • Cook: 2 min
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Ingredients

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

Directions

  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.
Show: Low Carb and Lovin' It
Episode: Low Carb Party

Categories:

Salsa Cantaloupe Fruit Zucchini Recipes Squash Recipes for a Crowd Gluten Free Low Sodium Vegan

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8 Reviews
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Dona C.

Earlier this year we planted a summer squash and zuchinni; both plants are healthy and big producers. So much so that we have an over abundant supply of both. So, while looking for more ways to utilize this growing resource, I came across this recipe and it piqued my interest. <br /> <br />Made the salsa a few weeks ago and took it with us on a wine tasting vacation with another couple. Brought it out on the first night to everyones delight. In no time it was gone, so I made another batch, only this time doubled it. Aside from the usual musings heard like "Mmmmm, delicious" and "I love this" and "Where did you get this" I also heard "I think you've stumbled to something here" and "This just became my favorite salsa" <br /> <br />A winner, through and through. Thank you, Food Network for all your help. Now, I'm off to make another batch.

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