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Grandma's Sweet Carrot Relish

Submitted by: shozzy

Living In: Edmonton, Alberta, Canada

This sweet carrot relish also features cabbage, cucumber, green tomato, and onion.

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Zucchini Relish

Submitted by: nostatic

A simple, colorful recipe prepared from fresh garden vegetables. Goes especially well with salmon.

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Sweet and Sour Zucchini Salad

Submitted by: Christine Johnson

Living In: Eureka, California, USA

Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.

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Zucchini Relish

Submitted by: Sara

Shredded zucchini is livened up by refreshing cilantro and zesty lime juice. This uncooked relish is easy to make and absolutely delicious.

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Eggplant, Zucchini and Sweet Red Pepper Stew

Submitted by: Barbara Ann Ring

Eggplant, zucchini, red bell pepper, tomatoes and rice are simmered with Marsala wine and fresh herbs.

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Sweet Vidalia Onion Relish

Submitted by: ROSEMC91

Home Town: Savannah, Georgia, USA

A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.

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Zucchini Jelly

Submitted by: TYSGRANNY

Home Town: Kingwood, West Virginia, USA

Living In: Cumberland, Maryland, USA

You might not have thought to make a jelly with zucchini, but once you add fruit-flavored gelatin mix, pineapple, and lemon juice, you have a terrific jelly for canning and sharing.

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Zucchini Pie II

Submitted by: Linda G.

This version of this tasty pie has a bit more texture. The cooked zucchini is folded into a mixture of flour, cream of tartar, sugar, cinnamon, lemon juice, and nutmeg. The filling is then piled into a prepared pie crust and fitted with a top crust. Slip it into a hot oven to bake for an hour.

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Tomato-Basil Zucchini

Provided by: Campbell's Kitchen

Fresh zucchini, green pepper and onion simmer briefly in a tomato broth and are topped with Parmesan cheese.

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Zucchini Chutney

Submitted by: Marilou Robinson

There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.

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