ZUCCHINI RELISH RECIPE RECIPES

Name: Best-Ever Zucchini Relish
Prep time: 15 min
Total time: 2 h 35 min
Yield: 5 cups
Cuisine: American
Ingredients: 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

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

Ingredients

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.

LOW-CARB ZUCCHINI ROLLATINI RECIPE ZUCCHINI RECIPES ...

Low-Carb Zucchini Rollatini Recipe Zucchini Recipes ... image

Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 10

Ingredients

2 large (14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices)
1/2 teaspoon kosher salt
fresh black pepper (to taste)
1 cup quick marinara sauce
1 large egg
2/3 cup part skim ricotta cheese (I like Polly-O)
1/2 cup grated Pecorino Romano cheese (plus more for serving)
1/4 cup chopped basil
1 garlic clove (minced)
3/4 cup 3 oz shredded mozzarella (I like Polly-O)

Steps:

Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.
Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
Bake 20 minutes, or until the cheese is hot and melted.

Nutrition Facts : ServingSize 4 rolls, Calories 318 kcal, CarbohydrateContent 18.5 g, ProteinContent 21 g, FatContent 17.5 g, SaturatedFatContent 10.5 g, CholesterolContent 113 mg, SodiumContent 998 mg, FiberContent 5 g, SugarContent 9 g

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