Slice and salt zucchini before cooking to remove excess moisture and enhance flavor. Cut a pound of zucchini and toss with ½ teaspoon of salt. Let it drain in a colander for 30 minutes, then pat dry and cook.

I chose zucchini for my salsa because it was a staple from our annual garden harvest back in Northern Alberta, Canada. Its versatility and mild flavor make it a perfect base, allowing the other ingredients and spices to shine. Plus, zucchini is packed with nutrients, making the salsa not only delicious but also healthy.