It is the season of squash. September is an overlap of summer and winter varieties. Zucchini and summer squash are still plentiful in gardens and markets. I do want to get my hands on some pattypan ones before the season end. It won’t be long before one of those giant boxes filled with pumpkins is in front of the grocery store. I’m still holding on to summer though. I want to cherish the season’s flavors as long as I can. It’s why I made zucchini relish and holding off on fall for a little longer.
This was my first time making relish. What took me so long? I’d like to have some good reason however I can’t seem to come up with one right now. It’s another one of those I’ll get around to it things. Then weeks ago when I made refrigerator pickled jalapeños with herbs I thought I should branch into similar things. This relish is another refrigerator method (no canning required). Don’t even ask me when I’ll start canning. I’m still putting that off for a while.
How easy is it to make zucchini relish? Very easy – just chop, measure, cook, and cool. First you chop, or rather dice, zucchini, onion, peppers, and garlic and get them cooking. Then you measure broth, vinegar, and spices to add to the pan. Finally you simmer it all few minutes, spoon the relish into jars, cool, and chill. Use it on hot dogs, sandwiches, tacos, as a topping for seafood, or on pinto beans and cornbread (as some southerners do with chow chow). It was incredible over roasted cod. It makes a nice gift from the kitchen too.
Sunday Supper is having a Squash Fest. It started with discovering National Acorn Squash Day being on September 7th and went to wanting to celebrate all squashes. Why only celebrate one when you can have such fun with all of them? You have to check out all the recipes. Scroll down to find the list and each one is only a click away. Special thanks to Alice of A Mama, Baby and Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva for hosting the event.
- 2 tablespoons olive oil
- 1½ cups diced red onion
- 2 garlic cloves, minced
- 2 cups diced zucchini
- 1 cup diced bell pepper*
- 1 to 2 jalapeño peppers, seeded and diced (optional)
- ¼ cup vegetable broth
- ¼ cider vinegar
- 1 bay leaf
- ¼ teaspoon ground allspice
- ¼ teaspoon crushed red pepper flakes
- Heat oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant, about 1 minute.
- Add zucchini and peppers. Stir to combine and cook for 3 minutes.
- Add broth, vinegar, bay leaf, allspice, and pepper flakes. Stir to combine. Cover and simmer over low heat for 10 minutes.
- Discard bay leaf. Transfer relish to jars or food storage containers. Cool to room temperature. Cover and chill completely.
- Store relish in refrigerator for up to 5 days.
Recipe adapted from Southern Living 1987 Annual Recipes cookbook (no longer in print).
It’s a Squash Fest! Check out these recipes by Sunday Supper contributors using summer and winter squashes:
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
- Zucchini Pickles from Jane’s Adventures in Dinner
- Zucchini Relish from Magnolia Days
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
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