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Zucchini Mint Relish Recipe
|Chopped fresh mint leaves||1⁄2 Cup (8 tbs) (1 Bunch)|
|Finely chopped sweet onion||1⁄2 Cup (8 tbs) (White Colored)|
|Young zucchini||1 Cup (16 tbs), unpeeled, shredded|
Serving size: Complete recipe
Calories 64 Calories from Fat 4
% Daily Value*
Total Fat 0.43 g0.66%
Saturated Fat 0.08 g0.41%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 411.6 mg17.2%
Total Carbohydrates 13 g4.4%
Dietary Fiber 3.3 g13.1%
Sugars 6.8 g
Protein 3 g5.4%
Vitamin A 17.7% Vitamin C 49.5%
Calcium 7.3% Iron 7.9%
*Based on a 2000 Calorie diet
Wash leaves again and dry on paper towels.
Chop finely and pack into a measure.
Finely chop an equal amount of sweet white onion.
Tip and shred enough tender young zucchini to measure an amount equal to the mint and onion—1/2 cup each mint and onion, 1 cup shredded zucchini.
Salt to taste—zucchini takes plenty— and add 1 to 2 tablespoons vinegar and a pinch of sugar.
Cover and chill for several hours before serving.