Lemon-Zucchini Relish

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Lemon-Zucchini Relish

 

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

 

 

 

 

 

Place zucchini in a colander; sprinkle with salt. Toss well. Drain 30 minutes,

tossing occasionally. Place zucchini on paper towels; squeeze until barely

moist.

 

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.

 

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.

 

Yield: 4 cups (serving size: 2 tablespoons)

 

Source: Cooking Light, AUGUST 2005

Formatted by Chupa Babi: 04.23.08

 

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.

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