Chill this relish of zucchini, sweet onion, and bell peppers for up to 1 month.

Laura Zapalowski
Recipe by Cooking Light September 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
35 mins
total:
2 hrs 45 mins
Yield:
Serves 20 (serving size: about 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

63 calories; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 1g; carbohydrates 14g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 102mg; calcium 18mg.
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