Best 7 Zucchini Cilantro Relish Recipes

GRANDMA'S ZUCCHINI RELISH RECIPE

Steps:

• 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.
• 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.
• Place zucchini mixture in a large stockpot and add remaining ingredients.
• Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
• Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).

ZUCCHINI WITH CILANTRO AND CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

CILANTRO RELISH

Steps:

• Heat 1 teaspoon peanut oil in a small skillet over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the skillet and allow to cool.
• Place cilantro, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a blender. Puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. Store in the refrigerator.

SPICY ZUCCHINI RELISH

Steps:

• In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

ZUCCHINI-CILANTRO DIP

Steps:

• Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
• Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)
• Transfer dip to serving bowl. Serve with crudités and pita bread.

PARMESAN ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F.
• Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
• Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
• Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.
• Place uncovered in the oven and bake for 20 minutes on 350 degrees F.
• Serve two pieces to each person as a side dish, and enjoy!

ZUCCHINI & CORN WITH CILANTRO

Steps:

• In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients.