We are drowning in zucchini. I find them hiding under leaves I would have sworn I checked the day before but here they sit, as big as baseball bats and crying out to be used. Some is sautéed with diced tomatoes and onions and served over rice or pasta. Some is gently steamed and served as a side dish. Still more is shredded and bagged in two cup measures to be turned into fall breads and winter pancakes. Still, I’m left with a lot of huge green squash.
The solution to this bonanza of squash for me is zucchini relish. It has much to recommend it. First and foremost, it uses a lot of zucchini. I make double batches and the recipe I use calls for 10 cups to start, so I can get rid of a lot of squash with Continue reading