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Zucchini Relish for #SundaySupper

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

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


  • 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


  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.

Recipe Rating


Tuesday 9th of September 2014

I have never seen this before, very creative.


Saturday 13th of September 2014

Thanks Alice

Simply Gourmet

Monday 8th of September 2014

Oh Renee--this sounds delicious. My Mom made this years ago and I forgot about such a recipe. Thanks for sharing this and your pictures are beautiful.


Saturday 13th of September 2014

Thanks Sherron and I'm glad I could bring back memories of a forgotten recipe made by your mom.

Serena | Serena Bakes Simply From Scratch

Monday 8th of September 2014

Such an easy condiment and perfect side!


Saturday 13th of September 2014

So true! Thanks Serena

sue/the view from great island

Monday 8th of September 2014

What a fun recipe--- I've never heard of it but I instantly wanted to taste it! I love unusual canning projects, so this is on my list for the week, thanks!


Saturday 13th of September 2014

Thanks Sue and I've been enjoying the relish so much. I've put it on so many things. I know I'll be making lots of it in the future.

Sarah | Curious Cuisiniere

Monday 8th of September 2014

I bet this would be fantastic on some fish tacos!


Saturday 13th of September 2014

Oh yes, it would be awesome on fish tacos and that is one of the ways I plan to use it.