Zucchini is something I have in abundance right now in the garden. Almost daily, we are picking slender green zucchini from the three plants we have. At least once a week, especially when we haven’t been poking around for a couple of days, we find a giant, hidden under the foliage, awaiting to be uncovered like a prize. At that point, the kids are often more excited than I am, because I have to figure out what to make with it. Soups, loafs, gratins, and stir-frys can only be made so many times before I hear grumbles among the ranks. Enter, Savory Zucchini Relish.
If you don’t grow zucchini in your garden, or don’t even have a garden, not to worry! There are many people with excess amounts of this squash just waiting to hand it over to a willing recipient. In fact, I picked up a couple free extra large zucchini at a farmer’s market just a couple of weeks ago. Once I removed the seeds, they were a great addition to our meal.
I like to think of this as a condiment, although it was more like a side dish than an accompaniment to my chicken several nights ago. If thinned out with a bit of chicken stock, it could even be eaten as a soup. And I kept eating spoonfulls while I was ladling it into jars…. it was just that good. This relish could be served warm or cold, and topped onto steak, chicken or burgers, or what ever else you can think of that could be enhanced by the flavors of summer!
Savory Zucchini Chutney
2 tablespoons olive oil
3 small/ medium garden zucchini, cubed (I used green and yellow)
3 medium garden tomatoes, cubed into eight pieces
1 large or two small red onions, cut into eight pieces
3 large cloves garlic, minced
2 tablespoons apple cider vinegar or !/4 cup dry white wine
2 sprigs fresh thyme, or 1/2 teaspoon dried
1-2 teaspoons salt (to taste)
1 teaspoon pepper
Chop all vegetables and add to a stockpot with the oil, vinegar, thyme, 1 tsp. salt, and pepper.
Allow to simmer for at least one hour, until all vegetables very soft and jam-like.
Add water as necessary, and stir as it cooks down to ensure that it does not burn on the bottom.
Taste and adjust the salt and pepper before storing.
Remove stems of the thyme, if you added fresh sprigs.
Ladle into jars, and freeze or refrigerate.
Makes 5-6 cups (if you don’t eat any while cooking!)