You are here: Home » Recipes » Charred Zucchini Salsa Verde Charred Zucchini Salsa Verde Recipe by Meatless Monday Yield 20 servings In this riff on the tart tomatillo salsa, zucchini, onions and peppers are blackened on the grill, then seasoned with lime juice, cayenne and a touch of honey. PrintEmail This hot sauce is perfect for barbeques and ideal for topping your favorite tacos, bean burgers or sandwiches. Ingredients Canola oil, to prepare the vegetables2 medium zucchini, quartered lengthwise1/2 sweet onion, cut into wedges4 tomatillos, paper skin removed and halved4 large jalapeños peppers, halved with seeds and pulp removed2 large poblano peppers, halved with seeds and pulp removed Zest and juice from 2 limes2 teaspoons salt1 teaspoon cayenne pepper sauce Honey Instructions Lightly spray zucchini, onion, tomatillos, jalapeños and poblanos with canola oil. Place over a hot grill for 5 to 7 minutes, flip and cook another 5 to 7 minutes, or until the vegetable skins begin to char and vegetables are cooked through. Place charred zucchini, onion, tomatillos, jalapeños, poblanos, lime juice and zest, salt and cayenne pepper in a food processor. Process until very smooth. Taste and add honey if desired. Best served at room temperature. Recipe by Donna of Fab Frugal Food, courtesy of Meatless Monday