Lemon-Zucchini Relish – a delicious recipe with zucchini, salt, lemon, yellow onion, golden raisins, white wine. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place zucchini in a colander; sprinkle with salt. Toss well. Drain 30 minutes, tossing occasionally. Place zucchini on paper towels; squeeze until barely moist.
2
Carefully remove rind from lemon using a vegetable peeler, making sure to avoid white pithy part of the rind. Place rind in a small saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rind is tender. Drain; cool. Finely chop rind.
3
Combine zucchini, rind, onion, and the remaining ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers.
4
Note: Refrigerate Lemon-Zucchini Relish in airtight containers up to a month.
303
kcal
Calories
75
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups shredded zucchini (about 6 medium), 1 teaspoon salt, 1 large lemon, 1 1/2 cups chopped yellow onion, and more.
Yes, Lemon-Zucchini Relish falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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