July 13th, 2015

Small-Batch Spicy Zucchini Relish (Market Monday)

It’s about that time of year when friends and neighbors with gardens start offering their abundance of zucchini to anyone who will take it. Which means we’re all looking for delicious new ways to enjoy the hearty summer squash. Of course, if you don’t have a neighbor giving it away, you can always pick some up at your local farmers’ market or grocery store.


At my house, zucchini usually ends up in baked goods, because that’s about the only way my kids will eat it. So I’m super excited about this zucchini relish, because it’s a delicious way to eat zucchini that doesn’t make my kids feel like they’re eating squash. It’s great on so many things, especially grilled meat and burgers, but my favorite way to enjoy it is on grilled brats! It’s amazing!

If you prefer a less spicy version, just omit the jalapeno. This recipe makes a small batch that will last in the refrigerator for 2 weeks. You shouldn’t have any problem using it up before then.

Small-Batch Spicy Zucchini Relish

Small-Batch Spicy Zucchini Relish

Preparation 20 2017-06-27T00:00:00+00:00 Cook Time 30 2017-06-27T00:00:00+00:00 Total Time 0:00 2017-06-27T00:00:00+00:00


  • 2 teaspoons olive oil
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 small jalapeno, seeded and finely diced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon red pepper flakes
  • 2 medium zucchini, finely diced
  • 1 cup finely diced red bell pepper
  • 2 tablespoons cider vinegar
  • 2 tablespoons packed brown sugar
  • 2 teaspoons cornstarch


  1. In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno, mustard seeds, ginger, onion powder, salt, pepper and red pepper flakes, stirring often, until onion is softened, 5-6 minutes.
  2. Stir in zucchini, red bell pepper, vinegar and brown sugar and cook for 2 minutes more. Stir in 1/2 cup water and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until zucchini is just tender, 8-10 minutes.
  3. In a measuring cup, whisk cornstarch with 1 tablespoon water. Stir into zucchini mixture. Cook and stir until thickened, 1-2 minutes. Reseason with salt and pepper, to taste.
  4. Cool completely and spoon into an airtight container. Cover and keep refrigerated for up to 2 weeks.
Who Dished It Up First: Adapted from Canadian Living


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  1. This is perfect for that extra zucchini and a small batch is so good for me. Thanks for sharing.


  2. Thanks this is perfect. All other recipes for zucchini relish are for canning and that’s just too much for two or three zucchinis/


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