zucchini

Summery Zucchini Hummus

by Dominique Didier

 Prep Time: 10 minutes        Servings: 6  servings

Ingredients

  • 1 large or 2 small zucchini (equal to 2 cups when chopped), cut into ½-inch chunks

  • ⅓ cup tahini

  • Zest and juice of 1 lemon

  • 1 clove garlic, peeled

  • 2 teaspoons cumin

  • 1 teaspoon salt

  • ¼ teaspoon cracked black pepper

  • 1 teaspoon sriracha

Directions

1.    Add all of the ingredients to a food processor and blend until smooth.

2.    Refrigerate for later use or serve immediately as a dip or spread. 

Photo: https://unsplash.com/@brookelark

Zucchini Relish

by Dominique Didier

This relish is great on all types of burgers, sausages, sandwiches, or use as you would any relish in a potato or egg salad. I yielded 8 pint jars from this recipe—enough for me and to share with friends.

Ingredients:

  • 10 cups zucchini

  • 3 cups onions

  • 4 red bell peppers

  • 5 tablespoons salt

  • 3 cups sugar

  • 1 teaspoon turmeric

  • 3 cups apple cider vinegar

  • 1 teaspoon dry mustard

  • 1 teaspoon coarse black pepper

  • 1 teaspoon celery seed

Preparation:

  1. 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.

  2. 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. [Note: I lined the strainer with cheesecloth and after rinsing gathered the ends to really squeeze out all the liquid—the more you squeeze out the crisper your relish will be].

  3. Place zucchini mixture in a large stockpot and add remaining ingredients.

  4. Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.

  5. Place in sterilized pint jars and process in a hot water bath for 15 minutes 

Photo by Herbert Goetsch