In a large mixing bowl, finely dice the zucchini and plum tomatoes. Chop the red or white onion and cilantro, then add them to the bowl.

Grate about a teaspoon of lime zest and squeeze the juice of one lime into the mixture. Pour in a couple of tablespoons of extra virgin olive oil.

Sprinkle in a pinch of salt, chili powder, and ground cumin to enhance the flavor profile.

Gently fold the mixture to combine all ingredients evenly, and let the salsa sit for about 10–15 minutes.

Serve or refrigerate for up to a few hours before serving.