Number Of Ingredients 10 Steps:
Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours. Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can. Place zucchini mixture in a large stockpot and add remaining ingredients. Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally. Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.
Time 12m Yield 4 Number Of Ingredients 7 Steps:
Heat 1 teaspoon peanut oil in a small skillet over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the skillet and allow to cool. Place cilantro, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a blender. Puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. Store in the refrigerator.
Time 1h15m Yield 3 cups. Number Of Ingredients 12 Steps:
In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.
Yield Makes about 2 1/2 cups Number Of Ingredients 11 Steps:
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with crudités and pita bread.
Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Preheat the oven to 350 degrees F. Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces. Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish. Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese. Place uncovered in the oven and bake for 20 minutes on 350 degrees F. Serve two pieces to each person as a side dish, and enjoy!
More about “zucchini cilantro relish recipes”
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients.
