Yield: 4 cups (serving size: 2 tablespoons)
Ingredients :
6 cups shredded zucchini, (about 6 medium)
1 teaspoon salt
1 large lemon
1 1/2 cups chopped yellow onion
1 1/2 cups golden raisins
1 cup white wine
3/4 cup fresh lemon juice, (about 4 lemons)
3/4 cup honey
1/4 cup sugar
Method :
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.
Note: Refrigerate Lemon-Zucchini Relish in airtight containers up to a month.
Nutirtional Info :
Calories 60 (2% from fat);
Fat 0.1g (sat 0.0g,mono 0.0g,poly 0.1g);
Protein 0.7g;
Cholesterol 0.0mg;
Calcium 11mg;
Sodium 54mg;
Fiber 0.7g;
Iron 0.3mg;
Carbohydrate 15.7g
This unusual relish is reminiscent of Middle Eastern condiments, particularly those made with preserved lemon. While it will go well with roasted [favorite] or any grilled entrée, you can also use it as a spread on sandwiches.
ChupaNote: to give it that smoky Maghrebi flavor, I added 1/4 t. cumin, 1/4 t. coriander, and 1/4 t. red pepper flakes. Could have used more heat.
Source: Cooking Light, August 2005
Formatted by : Chupa Babi
6 cups shredded zucchini, (about 6 medium)
1 teaspoon salt
1 large lemon
1 1/2 cups chopped yellow onion
1 1/2 cups golden raisins
1 cup white wine
3/4 cup fresh lemon juice, (about 4 lemons)
3/4 cup honey
1/4 cup sugar
Method :
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.
Note: Refrigerate Lemon-Zucchini Relish in airtight containers up to a month.
Nutirtional Info :
Calories 60 (2% from fat);
Fat 0.1g (sat 0.0g,mono 0.0g,poly 0.1g);
Protein 0.7g;
Cholesterol 0.0mg;
Calcium 11mg;
Sodium 54mg;
Fiber 0.7g;
Iron 0.3mg;
Carbohydrate 15.7g
This unusual relish is reminiscent of Middle Eastern condiments, particularly those made with preserved lemon. While it will go well with roasted [favorite] or any grilled entrée, you can also use it as a spread on sandwiches.
ChupaNote: to give it that smoky Maghrebi flavor, I added 1/4 t. cumin, 1/4 t. coriander, and 1/4 t. red pepper flakes. Could have used more heat.
Source: Cooking Light, August 2005
Formatted by : Chupa Babi
