I used this recipe on Friday, which is when we often make pizza. I confess I modified it with some fresh basil and paper thin tomatoes under the cheese. Also added a sprinkling of asiago cheese, too. I give it a thumbs UP!

Darn, I already shredded the zukes and 1 onion (1 cup), since I don't have a meat grinder and someone said on the zucchini thread they use the FP shred disk. I figure a relish is for topping hot dogs, Linda Lou's recipe is nearly identical to the local church recipe and theirs looks shredded too. I've already made JoP Piccalilli and will be doing a chow-chow. I have more squash so can do a hand-chop version (if I don't use it all in chow-chow) later. Actually, comparing to NCHFP, the OSU recipe is the Pickle Relish I already made 6 half pints of, but using zucchini instead of cucumber specified on NCHFP website - all other ingredients and amounts are the same, OSU just subbed zukes for cukes. I chopped everything in that relish since recipe said chop not grind. I'll probably cut the 3C of onion to 2C (for 10C of zukes, 6 pint yield) but I really didn't know how much pepper(s) to use. And it just seemed like a lot of sugar, I'll reduce to taste. I know it's tested since I found the recipe on Missouri extension site but now it's gone, just was wondering why OSU recipe used more vinegar. Am I close in guessing 1C for "ground" (I'd probably use a small dice, not the shred disk, do it by hand not FP) for "1 bell pepper"? I don't have bells, I have Corno di Toro, Sweet Banana, Tequila Sunrise and some hot peppers. This post was edited by ajsmama on Mon, Sep 29, 14 at 15:57

That salad sounds great with zucchini, you could also use some of it in your stirfries.

I just picked our first zucchinis...they were about 4" long, but I couldn't wait. I'll have to let a few grow to try some of these recipes. I've been a zucchini fairy. When I started gardening I thought you planted the whole seed packet, no matter what it was. My friends avoided me, I left them on doorsteps. We made zucchini in every way, shape and form. Gallons of relish, b&b pickles, dried chips, 'apple' pie and mock pineapple (which feels like crushed pineapple in your mouth if you grind it using a meat grinder with a coarse blade....not too bad in quick breads). A friend of ours made this thrown together dish and it was always delicious. These are her (non)measurements: * Exported from MasterCook * Mexican Zucchini Recipe By : Katie, from Lynn L Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chopped onions minced garlic sliced zucchini chopped green chiles canned tomatoes -- drained -OR- fresh tomatoes and salsa corn shredded cheddar cheese This is a "to taste" recipe - the proportions aren't important. Cook vegies until the zucchini is crisp-tender. Top with cheese and heat until cheese melts. ------------------- Another one from an old friend, I've been making this one for [mumblemumble] years. It's a nice light chocolate cake and it freezes well. * Exported from MasterCook * Chocolate Zucchini Cake Recipe By : Katie, from Christie R Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c soft margarine -- (I use butter) 1 c oil 1 3/4 c sugar 2 eggs 1 tsp vanilla 1/2 c sour milk or buttermilk -- OR use 1/2 c milk + 1/2 tsp. lemon juice 5 tbsp cocoa powder 2 1/2 c flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 c grated zucchini 1/2 c chopped nuts 1/2 c chocolate chips Blend all together (except nuts and chocolate chips)and pour into two 9" square ungreased pans. Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips. Bake 40-45 minutes at 325F. - - - - - - - - - - - - - - - - - - NOTES : Good served warm. Freezes well.