ZUCCHINI HOT DOGS RECIPES

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BEST ZUCCHINI BUN HOT DOG RECIPE - HOW TO MAKE ZUCCHINI ...



Best Zucchini Bun Hot Dog Recipe - How to Make Zucchini ... image

Enjoy hot dogs guilt free with Zucchini Bun Hot Dog from Delish.com.

Provided by Lena Abraham

Categories     gluten-free    low-carb    30-minute meals    Barbeque    Summer    lunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

1

avocado, cubed

1/4 c.

frozen corn, defrosted

1/4 c.

chopped tomatoes

1

green onion, thinly sliced

Juice of 1 lime

Kosher salt

Freshly ground black pepper

3

zucchini, halved

1 tbsp.

extra-virgin olive oil

6

hot dogs

Steps:

  • Make topping: In a medium bowl stir together avocado, corn, tomatoes, green onion, and lime juice. Season with salt and pepper. Remove ends of halved zucchini and scoop out seeds with a spoon. Drizzle all halves with olive oil and season with salt.  On a large grill pan over medium heat, grill zucchini until nicely charred, 3 to 4 minutes. Remove from pan. Grill hot dogs until warmed through and charred on the outside. Place hot dogs in zucchini "bun" and top with avocado mixture. Serve.

LYNDA'S ZUCCHINI HOT DOG RELISH | JUST A PINCH RECIPES



Lynda's Zucchini Hot Dog Relish | Just A Pinch Recipes image

We love to add relish to our hot dogs. But we've never had one with zucchini, so this recipe intrigued us. We loved it! The flavors are tasty and it really gives the hot dog an extra zing. Try it on beans and vegetables, too.

Provided by Lynda Kolbinskie @Nacomis

Categories     Other Sauces

Prep Time 14 hours 30 minutes

Cook Time 30 minutes

Number Of Ingredients 14

10 cup(s) ground zucchini (skin on)
4 tablespoon(s) salt (I use pickling)
dash(es) garlic salt (to your taste!)
4 cup(s) ground onion (I like Vidalia's!)
1 large chopped red pepper
5 cup(s) sugar
1 teaspoon(s) dry mustard
1 teaspoon(s) nutmeg (ground)
1/2 teaspoon(s) pepper (black or white)
1 large chopped green pepper
2 cup(s) white vinegar
1 teaspoon(s) turmeric
1 teaspoon(s) corn starch
2 teaspoon(s) celery seed

Steps:

  • Grind 10 cups of zucchini and place in large pot (with a lid). Add the salt and garlic salt. Cover with cold water and soak overnight. (I add lots of ice cubes and place pot in a cool place. If not, put it in the fridge!)
  • The following morning, drain and rinse well in a large colander. Return to pot and add the remaining ingredients. Bring to a boil and then simmer for 30 minutes, stirring occasionally. Seal in jars while the relish is very hot.
  • Place jars in canning pot and cover with water. Boil the submerged jars for at least 15-20 minutes to make sure seals are airtight. Remove jars from canning pot with tongs and place on a towel in your sink until they cool (this prevents jars from cracking).
  • After opening a jar of relish, store opened jars in the fridge!

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