Hands-on Time
35 Mins
Total Time
2 Hours 45 Mins
Yield
Serves 20 (serving size: about 3 tablespoons)
Photo: Jennifer Causey; Styling: Lindsey Lower

How to Make It

Step 1

Combine first 6 ingredients in a large bowl; toss to combine. Stir in 4 cups water; refrigerate 2 hours. Remove zucchini mixture from refrigerator; drain. Rinse and drain well.

Step 2

Place zucchini mixture in a large skillet. Stir in vinegar and remaining ingredients; bring to a boil. Cook 15 minutes or until liquid almost evaporates, stirring occasionally. Remove zucchini mixture from pan; cool completely, and refrigerate.

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