Our Employee Recipe Series

My name is Audrey and I have been working at Vitoli as an administrative assistant since June 2021.

Given that my daughter has a lot of food intolerances (gluten-free, dairy products, and eggs), I had to adapt the menus at home where we now eat a lot fewer processed products. The garden in my yard has therefore grown a lot due to these intolerances!

At the beginning of summer, I plant the seeds with my children and tend the garden with them. At the end of the hot season, we do our caning. love this recipe because it comes from my garden and I spend a great time with my family preparing it from A to Z. Every year I prepare jars (ketchup, chard, relish, etc.) from the garden for the winter; it has become a tradition.

This zucchini relish accompanies us throughout the cold season. It’s “Summer on our plate all year round”!

The quantities seem enormous but it decreases a lot when drained. In short, for me gardening is therapy: it is relaxing and motivating. I know I’m giving the best to my family and it’s rewarding!

Composed of a high concentration of water, zucchini can still bring certain nutritional benefits to our diet! Indeed, they are rich in antioxidants and contain rutin which would help the body to protect itself from the oxidation of bad cholesterol.

Boiled zucchini also has a good supply of minerals such as phosphorus, magnesium, and potassium. It is also rich in fiber and would help stimulate intestinal transit. Plenty of good reasons to add this zucchini relish recipe to your family favorites!

Ingredients

For the zucchini mix

*10 cups of grated zucchini (green zucchini)

*4 cups of grated onions

*1 grated green pepper

*1 grated red pepper

*5 tbsp. of coarse salt

For the boiling mixture

*2 tbsp. of celery seed

*4 cups of sugar

*2 ½ cups of white vinegar

*1 tsp. of turmeric

*1 tsp. of black pepper

*1 tsp. of cornstarch

 

Steps:

  • Mix the zucchini, onions, peppers, and coarse salt and let drain (suspend) in cheesecloth (or a pillowcase) for 6 to 7 hours, or overnight.
  • Bring the white vinegar, celery seeds, sugar, turmeric, pepper, and cornstarch to a boil in a large saucepan.
  • Add the zucchini mixture to the saucepan and boil over low heat for 30 minutes.
  • Pour the boiling relish mixture into the mason jars and close immediately to seal.

 

Enjoy!

 

Reference : Cohan, Catherine (24/02/2021). «La courgette : tout savoir sur les bienfaits de cette courge d’été», passeportsanté.net.