ZUCCHINI RELISH RECIPES

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BEST ZUCCHINI RELISH RECIPE - HOW TO MAKE ZUCCHINI RELISH



Best Zucchini Relish Recipe - How To Make Zucchini Relish image

If you like relish on your hot dogs, you must try this Zucchini Relish from Delish.com.

Provided by Lena Abraham

Categories     dairy-free    gluten-free    low sugar    nut-free    vegan    vegetarian    Barbeque    Summer    side dish

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 5 cups

Number Of Ingredients 11

4

medium or 6 small zucchinis, finely chopped

1

medium yellow onion, finely chopped

1

red bell pepper, finely chopped

1

orange bell pepper, finely chopped

3 tbsp.

kosher salt or pickling salt

2 c.

apple cider vinegar

1 c.

granulated sugar

2 tsp.

mustard seeds

2 tsp.

ground turmeric

1 tsp.

coriander seeds

1/2 tsp.

crushed red pepper flakes

Steps:

  • Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours.  When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil. Add drained vegetables and reduce to a simmer. Cook, stirring occasionally, for 10 to 12 minutes. Transfer to clean jars, let cool, and refrigerate.

ZUCCHINI RICOTTA BAKE RECIPE: HOW TO MAKE IT



Zucchini Ricotta Bake Recipe: How to Make It image

I have made this lasagna-like zucchini ricotta bake frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 11

2 pounds zucchini
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup egg substitute
1/2 cup dry bread crumbs, divided
5 tablespoons grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 jar (28 ounces) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining 3 tablespoons crumbs and 2 tablespoons Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 150 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 lean meat

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