Zucchini Avocado And Pomegranate Salsa Food

CONNIE'S ZUCCHINI, AVACADO & PAMEGRANATE SALSA

Connie's Zucchini, Avacado & Pamegranate Salsa image

Passed down from friend to friend, this recipe has been in several families and is wonderful. It sounds a little "different" but believe me, it will soon be a "go to" for get-togethers and parties. The pomegranate just adds the perfect pop. Pictures to come next time I make it:) Enjoy!

Provided by Connie Ottman @cottman

Categories Salsas

Number Of Ingredients 12

Ingredients

2 - zucchini, trimmed & cut into 1/2 " dice
1 tablespoon(s) extra virgin oilive oil
1 teaspoon(s) fresh oregano, finely chopped
1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) red onion, finely chopped
1 - avocado, halved, peeled and cut into 1/4" dice
1 1/2 cup(s) pomegranate seeds
1 tablespoon(s) feta cheese, crumbled
1 tablespoon(s) fresh lime juice
- olive oil cooking spray
- crackers and/or chips of your choice

Steps:

Preheat oven to 425 degrees.
Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
Spread zucchini in a single layer on rimmed baking sheet.
Roast, tossing once, until tender and golden brown (about 25 minutes).
Transfer pan to a wire rack and let zucchini cool completely.
Transfer cooled zuccini to a medium bowl.
Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
Refrigerate at least 30 minutes or up to 2 hours.
Serve with your favorite crackers and/or chips

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