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Zucchini Relish for #SundaySupper

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Zucchini Relish | Magnolia Days

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.

Zucchini Relish | Magnolia Days

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.

Zucchini Relish | Magnolia Days

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.

Zucchini Relish | Magnolia Days
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Zucchini Relish

Use abundant summer vegetables to make this easy refrigerator zucchini relish and no canning required. Use it on hot dogs, tacos, pinto beans, and more.
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Renee Dobbs

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups diced red onion
  • 2 garlic cloves minced
  • 2 cups diced zucchini
  • 1 cup diced bell pepper*
  • 1 to 2 jalapeño peppers optional, seeded and diced
  • 1/4 cup vegetable broth
  • 1/4 cider vinegar
  • 1 bay leaf
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Heat oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant, about 1 minute.
  2. Add zucchini and peppers. Stir to combine and cook for 3 minutes.
  3. Add broth, vinegar, bay leaf, allspice, and pepper flakes. Stir to combine. Cover and simmer over low heat for 10 minutes.
  4. Discard bay leaf. Transfer relish to jars or food storage containers. Cool to room temperature. Cover and chill completely.
  5. Store relish in refrigerator for up to 5 days.

Recipe Notes

*I used a combination of red and yellow bell peppers. Time stated does not include time for cooling and chilling.

Recipe adapted from Southern Living 1987 Annual Recipes cookbook (no longer in print).

Zucchini Relish is a great way to use an abundance of zucchini from the garden. It's a great topping for salads, sandwiches, seafood, chicken, and more.

It’s a Squash Fest! Check out these recipes by Sunday Supper contributors using summer and winter squashes:

Starters – Appetizers & Cocktails:

Pickles & Relish:

  • Zucchini Pickles from Jane’s Adventures in Dinner
  • Zucchini Relish from Magnolia Days

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Comments

  1. Whether it’s Southern corn bread or a good ol’ hot dog, your relish that friends and family are sure to relish! P.s. Ditto to your sentiment about savoring summer as long as possible =)

    Reply

  2. I love zucchini relish and haven’t had it in years. I’m going to remember this to serve with roasted cod here (Cod is Grumpy’s favorite fish to eat!)

    Reply

  9. Not only do I want your relish, but I want the fork and spoon, too! Where on earth did you get them? I can’t wait until I get a bigger kitchen and can recipes like this.

    Reply

  11. This looks so good Renee, I just came across an old recipe for zucchini salsa that I love so much too. So many great recipes to do with zucchini. Love your recipe!!

    Reply

  12. Zucchini relish?! That sounds like I would put it on *everything*. First thing that came to mind were hot dogs. Tacos sound like a great idea too! PS I have that same green napkin 😉

    Reply

  14. Love this idea! Not sure what I’d put it with but a cruidte platter or cheese plate would welcome this relish I’m sure! Thanks for sharing!

    Reply

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