This is a recipe for the worst zucchini relish ever. I entered it in the state fair last year, and of the 3 zucchini relish entries, I did not place. Not even 3rd. It was that bad. The only nice thing that could be said was “beautiful jar” – the thing I had no actual hand in making. I find this hilarious.
My husband on the other hand loves this stuff. He puts it on pizza, hot dogs, sandwiches, etc. We sent a jar to my father in law, and I believe it was gone within a week. So, who really cares what the fair folks say, eh? (Though I totally entered a jar this year…just to see.)
- Grate 10 cups of zucchini into a bowl. Chop 3 -4 bell peppers (red makes for the nicest presentation later) finely, as well as 2 1/2 cups onion. Mix with 5 TB salt and allow to sit in the fridge overnight.
- The next day, rinse and drain the goods that sat overnight. Add to a pot.
- Add 3 cups sugar, 3 cups vinegar, 1 TB dried dill, 1 tsp coarse ground pepper, 1 tsp celery seed, and bring to a boil
- Boil for 30 minutes – start the water in your canner.
- Pack hot sterilized jars with relish, add sprigs of dill along the side to pretty it up.
- Water bath for 10 minutes, and viola! The worst zucchini relish ever.
I don’t usually like relish myself (I’m a picky pickle or pickled eater) but think this is pretty good stuff. Give it a try. I bet you’ll agree. And if you want to come judge the category at the fair, let me know!
When I was back in NY my mother was in a frenzy of bake sale baking and one of the creations which my father and I were able to sample, were pumpkin bars with cream cheese icing. I haven’t been able to stop thinking about these bars in the last few weeks and decided that today I absolutely had to make them. I had to.
- Beat 4 eggs, 1 2/3 cup sugar, 1 cup applesauce (or oil if that’s your thing) and 2 cups pumpkin (or shredded zucchini) together
- Stir in 2 cups flour, 2 tsp cinnamon, 1 tsp salt and 1 tsp baking soda
- Bake in a jelly roll pan, or lasagna pan if you’re like me for 25 -30 minutes for the former, and 40 – 50 minutes for the latter or until a toothpick comes clean from the middle
Cream cheese icing:
- Beat 3 ounces of cream cheese, 1/2 cup soft butter, 1 tsp vanilla and 2 cups confectioner’s sugar until smooth
- Stuff face
I came across a recipe for ‘zucchini boats’ on pinterest and wanted to give it a try. Well, I more used it as a base and took from it ‘onions’ and ‘zucchini’ but regardless they were tasty. Our local farmers market has had some gorgeous zucchinis of late, so getting through the pile on the counter has been a big part of our lives these last few weeks.
- Scrub and clean your zucchini, cut in half
- Scoop the guts out and set aside
- Chop half an onion, 2 carrots, 2 cloves of garlic, a ton if cabbage (also from the farmers market) and your zucchini innards, and toss into a frying pan to move excess water and brown up your bits
- If it is not Meatless Monday (or whatever meatless day you choose) add cooked bacon
- Season with salt, pepper, garlic salt, etc
- Restuff your zucchini with the drained stuffing, top with grated Parmesan and a little Pepperjack and throw it in your oven (uncovered) for 25 minutes at 375*
These are actually quite tasty and so easy to make. Stuff with whatever you have sitting around the kitchen. Rice? Quinoa? Tomatoes? Whatever floats your boat. (Boat! Ha! Get it?!)
(pictured here with a side of bruchetta – yum)