Zucchini Mint Relish Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Chopped fresh mint leaves1⁄2 Cup (8 tbs) (1 Bunch)
 Finely chopped sweet onion1⁄2 Cup (8 tbs) (White Colored)
 Young zucchini1 Cup (16 tbs), unpeeled, shredded
 Salt To Taste
 Vinegar2 Tablespoon
 Sugar1 Pinch

Nutrition Facts

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

Directions

Thoroughly wash a bunch of fresh mint and pull leaves from stems.
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.
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