FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
Zucchini-fest ’11, continued: Relish
As local gardeners continue to bring in zucchini approaching the size of baseball bats, we continue to share readers’ favorite methods for putting the big guys to use. Local reader Pat Adams wrote in with one of her favorite uses, particularly for those intimidating large zucchinis–relish.
“This relish recipe is perfect for the ‘extra large’ zucchinis growing in your garden,” Adams writes. “Whether adding to tunafish, burgers or hot dogs..it is much better than store-bought.”
If you are making this with a very large zucchini, Adams says it’s important to peel the zucchini and remove the seeds first.
Find a printable version of Adams’ recipe here.
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