Summertime Zucchini Recipes

Get rid of your excess zucchini with dignity! I can not claim this recipe as mine as I found it in the Valley Elementary cookbook that I volunteered to publish back when our boys were in elementary school many moons ago. These are two great things you can do with excess summer zucchini!

 Zucchini Relish

• 10 cups unpeeled grated zucchini
• 4 cups grated white onion
• 5 Tbsp. salt
• 5 cups sugar
• 2 1/2 cup white vinegar
• 1 tsp. nutmeg
• 1 tsp. turmeric
• 1 tsp. dry mustard powder
• 1 tsp. corn starch
• 1 grated green bell pepper
• 1 grated red bell pepper

Prepare first 3 ingredients in a large bowl, add water to cover mixture and let sit overnight at room temperature. Drain, then add remaining ingredients. Stir together well and bring to a boil. Lower heat and simmer for 30 minutes. Place into sterilized jars and seal according to regular canning process. Makes 12 1/2 pints.

I won a blue ribbon with this recipe in The Great Frederick Fair. If you have ever grown zucchinis in your garden then you know what it is like to miss one or two now and then. Before you know it, you have a zucchini baseball bat. This is a perfect way to use up the larger zucchinis.


Grilled Zucchini

• 2 zucchinis
• Pam olive oil spray

Wash zucchinis and cut off ends. Slice zucchini's lengthwise into 3 or 4 pieces depending on how large they are. Spray both sides of zucchini with oil. Cook over high heat on your grill for 5 minutes on each side.

So easy, but so good. I have had friends tell me they don't like zucchini but they like it this way. Enjoy!