Zucchini Relish

Are you a canner?  Are you starting to dip into all those fresh summer veggies you canned a few months ago?

Well, me...I'm just dipping into other peoples' veggies.  :)

My mother-in-law makes great zucchini relish and we've gone through a couple jars already!  You can print the recipe here and let me know what you use it on.  Here are a couple of our favorites...

on crackers (low-sodium triscuits to be exact!) ...

and on brats!

Zucchini Parmesan

One of the blogs I follow posted this recipe just a couple days ago.  Combining the fact that my mouth immediately began to water and I had just received a giant zucchini from my mother-in-law's garden, I had to try it!

A few things I experimented with and learned from:

• The smaller rounds the better (when I got to the fat part of the zucchini, they ended up pretty delicate)
• The thicker the better (I wanted to cut them a bit thinner than the other blog's because I only had one zucchini, but after all the toppings, I wished I'd had more zucchini in every bite...live and learn)
• Cook a little longer on the stove than you think (this was mostly due to my cutting the large pieces too thinly, but a little crunchier the better)

Find great food photos and the whole recipe here.  I served it with spaghetti, garlic bread, and some fresh fruit.  It was absolutely delicious and quite possibly one of my favorite dishes I've ever cooked.