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.
Zucchini Relish
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
-
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 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).
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
Main Dishes
- 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
Side Dishes:
- 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
Join 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.
Get the best Southern food, wine, and gardening tips!
Subscribe to get our latest content by email.
The Ninja Baker says
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 =)
Renee says
Thanks Kim and as always your kind comments make me smile.
Shelby says
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!)
Renee says
I enjoyed it on the roasted cod so much that I actually made it twice for dinner. I did skip a day in between though.
Liz says
I’d love this on a hot dog! What a terrific relish…homemade trumps store bought by a MILE!
Renee says
It sure does Liz. Thanks!
Krayl @ An Appealing Plan says
I love the visual of the big box of pumpkins!! You are so right Renee!
Hail to the paddy pan. Go grab some quick!
Renee says
Thanks Krayl
Stacy says
I’d love this on top of everything, Renee, especially with the jalapeños! The more pepper the better, at my house.
Renee says
Yep, and next time I think I’ll add more jalapeno to the mix.
Tammi @Momma's Meals says
What a fabulous recipe! I can’t wait to to try it. You make it sound so easy and I bet it would be awesome on Chicken too.
Renee says
Yes, on grilled chicken it would be great.
Christy @ Confessions of a Culinary Diva says
Thanks for all you help Renee. I’d love to have this in my pantry – I’ll have to try it. It seems like it could be a good all rounder goes with everything condiment!
Renee says
You are welcome Christy and the relish definitely is one of those good all rounder condiments.
Constance J Smith (@FoodieArmyWife) says
What a pretty relish! I love using those small jars – they make great gifts 🙂
Renee says
I love those small jars too. Reminds me to get a few more before the holiday gift-giving season.
Christie says
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.
Renee says
I got the fork and spoon at an art and craft show. Do a Google search for Jonathan Spoons.
Shaina says
I’m still hanging onto summer ingredients for as long as possible!! Your relish does a great job of that 🙂
Renee says
Thanks Shaina
Tara says
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!!
Renee says
Oh… zucchini salsa. I need to investigate that.
Carla says
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 😉
Renee says
Thanks Carla and funny how we spot the same dishes and linens in our fellow bloggers photos. It is a pretty napkin too. I love the pattern.
Gwen @simplyhealthyfamily says
I adore zucchini relish as a side to fish, corn cakes, potatoes and more. I can’t wait to try your lovely recipe. oxox
Renee says
Thanks Gwen and oxox to you too.
Alice says
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!
Renee says
Thanks you Alice
Ala says
Ohh awesome idea! I relish summer 😉 and I totally relish this relish recipe–I’d never thought of making it myself before!
Renee says
Thanks Ala and you made me smile. I relish summer too.
The Wimpy Vegetarian says
This might shoot to the top of the list of squash recipes I want to make next. What a great, great idea. It looks perfect for snacking while watching football on Sunday afternoons 🙂
Renee says
Thanks Susan and it would be good to set out for football watching snacking.
Sarah says
How funny! I just made relish today and was wshing I had thought ahead to add zucchini too!
Renee says
Great minds think alike. I need to make different relishes too. I’ll have to check out some of your recipes on your blog.
Hezzi-D says
Love this colorful and flavorful relish!
Renee says
Thanks Heather
Sarah | Curious Cuisiniere says
I bet this would be fantastic on some fish tacos!
Renee says
Oh yes, it would be awesome on fish tacos and that is one of the ways I plan to use it.
sue/the view from great island says
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!
Renee says
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.
Serena | Serena Bakes Simply From Scratch says
Such an easy condiment and perfect side!
Renee says
So true! Thanks Serena
Simply Gourmet says
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.
Renee says
Thanks Sherron and I’m glad I could bring back memories of a forgotten recipe made by your mom.
Alice says
I have never seen this before, very creative.
Renee says
Thanks Alice