18 Zesty Zucchini Relish Recipes Perfect for Summer

Summer’s bounty is here, and if you’re drowning in zucchini (aren’t we all?), we’ve got the perfect solution: 18 zesty zucchini relish recipes that’ll jazz up your burgers, hot dogs, and sandwiches all season long! From sweet and tangy to spicy and bold, these easy-to-make relishes are the ultimate way to savor fresh produce. Ready to turn that garden haul into something delicious? Let’s dive in!

Spicy Zucchini Relish with Jalapeños

This zesty zucchini relish packs a punch with fresh jalapeños and a tangy-sweet balance—perfect for topping burgers, hot dogs, or even scrambled eggs!

Ingredients:

• 4 cups finely diced zucchini (about 3 medium)
• 1/2 cup finely diced jalapeños (seeds removed for less heat)
• 1 cup diced yellow onion
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp kosher salt
• 1/2 tsp ground turmeric

Instructions:

1. In a large pot, combine zucchini, jalapeños, onion, apple cider vinegar, sugar, mustard seeds, celery seeds, salt, and turmeric. Stir well.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20–25 minutes, stirring occasionally, until the liquid thickens slightly and the vegetables soften but still hold their shape.
3. Remove from heat and let cool for 10 minutes before transferring to jars or airtight containers. The relish will thicken further as it cools.

The jalapeños add a slow-building heat that plays off the relish’s sweet-and-sour backbone—it’s addictive straight from the jar!

Tip: For a smoother texture, pulse half the cooled relish in a food processor before mixing it back in.

Sweet and Tangy Zucchini Relish

This vibrant zucchini relish is the perfect balance of sweet, tangy, and crunchy—ideal for topping hot dogs, burgers, or even spooning over cream cheese for an easy appetizer.

Ingredients:

• 4 cups finely diced zucchini (about 3 medium)
• 1 cup finely diced yellow onion (1 small)
• 1 cup finely diced red bell pepper (1 small)
• 1 1/2 cups granulated sugar
• 1 cup apple cider vinegar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a large pot, combine zucchini, onion, and red bell pepper. Stir in 1 1/2 cups granulated sugar, 1 cup apple cider vinegar, 1 tbsp mustard seeds, 1 tsp celery seeds, 1 tsp turmeric, 1 tsp kosher salt, and 1/2 tsp red pepper flakes (if using).
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the liquid reduces and the relish thickens slightly (it should still have a bit of crunch).
3. Remove from heat and let cool for 10 minutes before transferring to jars or airtight containers. Refrigerate for at least 2 hours before serving to let flavors meld.

The turmeric gives this relish a sunny golden hue, while the mustard seeds add little pops of texture. It’s a fantastic way to use up summer zucchini without turning on the oven!

Tip: For a smoother relish, pulse the mixture a few times with an immersion blender after cooking—just don’t overdo it!

Garlic-Infused Zucchini Relish

This bright, tangy relish is a genius way to use up summer zucchini, with a punch of garlic that keeps you coming back for more.

Ingredients:

• 4 cups grated zucchini (about 2 medium)
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes

Instructions:

1. In a large pot, combine the zucchini, onion, bell pepper, garlic, apple cider vinegar, sugar, mustard seeds, celery seeds, salt, and red pepper flakes. Stir well.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 45 minutes, stirring occasionally, until the liquid reduces and the relish thickens slightly.
3. Remove from heat and let cool for 15 minutes before transferring to jars. The relish will continue to thicken as it cools.

The garlic mellows as it cooks, blending beautifully with the sweet-tart vinegar and crisp zucchini—perfect for topping grilled sausages or folding into chicken salad.

Tip: For a smoother texture, pulse the cooled relish in a food processor 2–3 times before serving.

Zucchini and Onion Relish with Mustard Seeds

Zucchini and Onion Relish with Mustard Seeds

This tangy-sweet relish is a knockout on burgers, hot dogs, or even spooned over grilled chicken—it’s the condiment you didn’t know you needed!

Ingredients:

• 2 medium zucchinis, finely diced (about 3 cups)
• 1 large yellow onion, finely diced (about 1 cup)
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tbsp yellow mustard seeds
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add zucchini and onion, stirring occasionally, until softened (about 8 minutes).
2. Stir in 1/2 cup apple cider vinegar, 1/4 cup sugar, 1 tbsp mustard seeds, 1 tsp salt, and 1/2 tsp red pepper flakes. Bring to a simmer, then reduce heat to low.
3. Cook uncovered for 20–25 minutes, stirring occasionally, until the liquid reduces to a syrupy glaze and the relish thickens.

The mustard seeds add a subtle pop of texture and warmth, balancing the relish’s bright acidity—it’s a condiment with serious personality!

Tip: For a smoother relish, pulse briefly in a food processor after cooling.

Classic Dill Zucchini Relish

This tangy-sweet relish is a fantastic way to use up summer zucchini, with fresh dill adding a bright, herby punch.

Ingredients:

• 4 cups finely diced zucchini (about 3 medium)
• 1 cup finely diced yellow onion (1 medium)
• 1/4 cup pickling salt
• 1 cup white vinegar
• 3/4 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp turmeric
• 1/4 cup chopped fresh dill

Instructions:

1. In a large bowl, toss zucchini and onion with 1/4 cup pickling salt. Cover with cold water and let sit for 2 hours. Drain, rinse thoroughly, and squeeze out excess liquid.
2. In a saucepan over medium heat, combine 1 cup white vinegar, 3/4 cup sugar, 1 tbsp mustard seeds, 1 tsp celery seeds, and 1/2 tsp turmeric. Bring to a boil, stirring until sugar dissolves.
3. Add drained zucchini mixture and simmer for 10 minutes, stirring occasionally, until vegetables soften slightly but retain some crunch.
4. Remove from heat and stir in 1/4 cup fresh dill. Let cool completely before transferring to jars.

The relish’s crunch and vibrant dill flavor make it perfect for hot dogs, burgers, or even stirred into potato salad for extra zing.

Tip: For a smoother texture, pulse the relish briefly in a food processor after cooling.

Zucchini Relish with Red Bell Peppers

This bright and tangy zucchini relish with red bell peppers is the perfect way to use up summer’s bounty—it’s crunchy, sweet, and just a little spicy!

• 4 cups grated zucchini (about 2 medium)
• 1 cup finely diced red bell pepper (about 1 large)
• 1 small yellow onion, finely diced
• 1 ½ cups granulated sugar
• 1 cup apple cider vinegar
• 1 tsp mustard seeds
• 1 tsp celery seeds
• ½ tsp turmeric
• ½ tsp red pepper flakes (optional)
• 1 tsp kosher salt

1. In a large bowl, combine the grated zucchini, diced red bell pepper, and diced onion. Sprinkle with 1 tsp kosher salt, toss well, and let sit for 1 hour to draw out moisture. Drain and rinse thoroughly.
2. In a large pot over medium heat, combine 1 ½ cups granulated sugar, 1 cup apple cider vinegar, 1 tsp mustard seeds, 1 tsp celery seeds, ½ tsp turmeric, and ½ tsp red pepper flakes (if using). Bring to a simmer, stirring until the sugar dissolves.
3. Add the drained vegetables to the pot and simmer for 15–20 minutes, stirring occasionally, until the relish thickens slightly and the vegetables soften but still retain some crunch.
4. Remove from heat and let cool before transferring to jars. Store in the fridge for up to 3 weeks or can for longer shelf life.

The magic of this relish? It keeps its vibrant crunch while soaking up the sweet-tangy brine—perfect for hot dogs, burgers, or even spooned over cream cheese on crackers!

Tip: For a smoother texture, pulse the relish a few times in a food processor before serving.

Zesty Zucchini and Carrot Relish

This bright, tangy relish is a fantastic way to use up summer zucchini and carrots—it’s crunchy, lightly sweet, and packed with zing from apple cider vinegar and mustard seeds.

Ingredients:

• 2 cups grated zucchini (about 1 medium)
• 1 cup grated carrot (about 1 large)
• 1/2 cup finely diced yellow onion
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tsp yellow mustard seeds
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

Instructions:

1. In a medium saucepan, combine the zucchini, carrot, onion, apple cider vinegar, sugar, mustard seeds, salt, and red pepper flakes. Stir well.
2. Bring to a simmer over medium heat, then reduce to low and cook for 20 minutes, stirring occasionally, until the vegetables soften and the liquid thickens slightly.
3. Remove from heat and let cool to room temperature. The relish will continue to thicken as it cools.

The mustard seeds add a subtle pop of texture, while the vinegar balances the sweetness for a relish that’s just as good on grilled meats as it is stirred into mayo for a quick sandwich spread.

Tip: For a smoother relish, pulse briefly in a food processor after cooling—just don’t over-blend!

Sweet Zucchini Relish with Pineapple

This vibrant relish is a game-changer for hot dogs, burgers, or even grilled cheese—sweet, tangy, and packed with summery crunch.

Ingredients:

• 4 cups finely diced zucchini (about 3 medium)
• 1 cup finely diced fresh pineapple
• 1 small yellow onion, finely diced
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tbsp yellow mustard seeds
• 1 tsp kosher salt
• 1/2 tsp ground turmeric
• 1/4 tsp red pepper flakes

Instructions:

1. In a large pot, combine zucchini, pineapple, onion, 1/2 cup sugar, 1/4 cup vinegar, 1 tbsp mustard seeds, 1 tsp salt, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes. Stir well.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until liquid reduces to a syrupy glaze and zucchini turns translucent.
3. Remove from heat and let cool completely before transferring to jars. Refrigerate for up to 2 weeks.

The pineapple adds a tropical brightness that balances the earthy zucchini, while the mustard seeds give every bite a subtle pop. Tip: For extra texture, fold in 2 tbsp chopped cilantro after cooling.

Zucchini Relish with Turmeric and Ginger

This bright, tangy relish is a fantastic way to use up summer zucchini, with warm turmeric and zippy ginger adding a flavorful twist.

Ingredients:

• 4 cups grated zucchini (about 2 medium)
• 1 cup finely chopped yellow onion
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp mustard seeds

Instructions:

1. In a medium saucepan, combine the zucchini, onion, apple cider vinegar, sugar, ginger, turmeric, salt, and mustard seeds. Stir well.
2. Bring to a simmer over medium heat, then reduce to low. Cook uncovered for 25–30 minutes, stirring occasionally, until the liquid reduces and the relish thickens slightly (it should coat the back of a spoon).
3. Remove from heat and let cool completely before transferring to a jar. Refrigerate for up to 2 weeks.

The turmeric gives this relish a sunny golden hue, while the ginger adds a subtle kick that pairs perfectly with grilled sausages or sandwiches.

Tip: For extra crunch, stir in 1/4 cup finely diced red bell pepper with the zucchini.

Spicy Zucchini Relish with Chili Flakes

This zippy zucchini relish packs a punch with chili flakes and a tangy-sweet balance—perfect for topping burgers, hot dogs, or even scrambled eggs!

Ingredients:

• 4 cups grated zucchini (about 2 medium)
• 1 cup finely diced yellow onion
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 tsp salt
• 1 tsp yellow mustard seeds
• 1/2 tsp red chili flakes
• 1/4 tsp ground turmeric

Instructions:

1. In a medium saucepan, combine the grated zucchini, diced onion, apple cider vinegar, sugar, salt, mustard seeds, chili flakes, and turmeric. Stir well.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the liquid reduces and the relish thickens slightly (it should cling to a spoon but still look glossy).
3. Remove from heat and let cool to room temperature before transferring to a jar. Refrigerate for up to 2 weeks.

The magic here? The zucchini softens just enough to meld flavors while keeping a subtle crunch—no mushy relish here!

Tip: For extra heat, add an extra 1/4 tsp chili flakes with the vinegar.

Zucchini Relish with Apple Cider Vinegar

This bright, tangy zucchini relish is the perfect way to use up summer squash—it’s crunchy, lightly sweet, and fantastic on burgers, hot dogs, or even grilled cheese!

Ingredients:

• 4 cups finely diced zucchini (about 3 medium)
• 1 cup finely diced yellow onion (1 small)
• 1/2 cup finely diced red bell pepper
• 1 1/2 cups apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric
• 1 1/2 tsp kosher salt

Instructions:

1. In a large pot, combine zucchini, onion, and red bell pepper. Stir in apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the liquid reduces slightly and vegetables soften but still retain a bit of crunch.
3. Remove from heat and let cool for 10 minutes before transferring to jars or airtight containers. Refrigerate for at least 4 hours (or up to 2 weeks) to let flavors meld.

The apple cider vinegar gives this relish a fruity tang that balances the sweetness, while the turmeric adds a sunny golden hue—no fancy canning required!

Tip: For a spicier kick, add 1/2 tsp crushed red pepper flakes with the other spices.

Zucchini and Corn Relish with Cumin

This bright, tangy relish is a summer staple—perfect for topping grilled meats or scooping up with crusty bread. The cumin adds a smoky depth that balances the sweetness of the corn.

Ingredients:

• 2 medium zucchinis, diced (about 2 cups)
• 1 cup fresh or frozen corn kernels
• 1 small red onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add zucchinis, corn, and red onion. Cook, stirring occasionally, for 6–8 minutes until veggies soften but still hold their shape.
2. Stir in 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes to meld flavors.
3. Remove from heat and fold in 2 tbsp cilantro. Let cool slightly before serving.

The relish shines with its contrast of tender zucchini, pops of sweet corn, and that earthy cumin kick—it’s a condiment that steals the show.

Tip: For a charred flavor, grill the zucchini and corn for 2–3 minutes before dicing.

Zucchini Relish with Fresh Herbs

This bright, tangy zucchini relish is the perfect way to use up summer squash—it’s packed with fresh herbs and a hint of sweetness for a condiment that livens up burgers, hot dogs, or even grilled fish.

Ingredients:

• 4 cups finely diced zucchini (about 3 medium)
• 1 cup finely diced yellow onion (1 small)
• 1/2 cup finely diced red bell pepper
• 1/4 cup chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1 tsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

Instructions:

1. In a large pot, combine zucchini, onion, and red bell pepper. Stir in 1 cup apple cider vinegar, 3/4 cup granulated sugar, 1 tsp mustard seeds, 1 tsp celery seeds, 1/2 tsp kosher salt, and 1/4 tsp red pepper flakes. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes, stirring occasionally.
2. Remove from heat and stir in 1/4 cup chopped fresh dill and 2 tbsp chopped fresh parsley. Let cool for 10 minutes.
3. Transfer to jars or airtight containers and refrigerate for at least 2 hours before serving (the flavors deepen overnight).

The crunch of zucchini and punch of fresh herbs make this relish anything but ordinary—it’s a must-try for anyone who loves a tangy-sweet kick. Tip: For a smoother texture, pulse half the relish in a food processor before mixing it back in.

Zucchini Relish with Honey and Lemon

This bright, tangy-sweet relish is the perfect way to use up summer zucchini—it’s fantastic on grilled meats, sandwiches, or even stirred into yogurt for a quick dip!

Ingredients

• 4 cups finely diced zucchini (about 2 medium)
• 1 small yellow onion, finely diced
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp fresh lemon juice
• 1 tsp yellow mustard seeds
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

Instructions

1. In a medium saucepan, combine the zucchini, onion, apple cider vinegar, honey, lemon juice, mustard seeds, salt, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook for 25–30 minutes, stirring every 5 minutes, until the liquid thickens slightly and the zucchini turns translucent.
3. Remove from heat and let cool completely before transferring to a jar. The relish will keep in the fridge for up to 2 weeks.

The honey and lemon balance each other beautifully, while the mustard seeds add just the right pop of texture. Try it spooned over goat cheese crostini for an easy appetizer!

Tip: For a smoother relish, pulse the mixture a few times in a food processor after cooling.

Zucchini Relish with Roasted Garlic

This vibrant zucchini relish gets a deep, caramelized kick from roasted garlic—perfect for topping burgers, grilled meats, or even stirring into mayo for a quick dip.

Ingredients:

• 4 cups grated zucchini (about 2 medium)
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 1 head garlic
• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4″ of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze cloves out when cool.
2. Sauté veggies: Heat remaining 1 tbsp olive oil in a large pot over medium. Add onion and bell pepper; cook 5 minutes until softened. Stir in zucchini and cook 3 more minutes.
3. Simmer relish: Add roasted garlic, 1 cup apple cider vinegar, 1/2 cup sugar, 1 tbsp mustard seeds, 1 tsp salt, and 1/2 tsp red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally, until liquid reduces and relish thickens.
4. Cool & store: Let cool to room temperature before transferring to jars. Refrigerate for up to 2 weeks.

The roasted garlic mellows into a sweet, nutty backbone that balances the relish’s tangy crunch—no one will guess it’s zucchini!

Tip: For a smoother texture, pulse the cooled relish in a food processor 2–3 times before serving.

Zucchini Relish with Curry Powder

This vibrant zucchini relish brings a sweet-tangy kick with a hint of warm curry—perfect for topping burgers, hot dogs, or even grilled fish.

Ingredients:

• 4 cups grated zucchini (about 2 medium)
• 1 cup finely diced yellow onion
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1 tbsp yellow mustard seeds
• 1 tbsp curry powder
• 1 tsp kosher salt
• 1/2 tsp ground turmeric

Instructions:

1. In a large pot, combine zucchini, onion, apple cider vinegar, sugar, mustard seeds, curry powder, salt, and turmeric. Stir well.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the liquid reduces and the relish thickens slightly.
3. Remove from heat and let cool completely before transferring to jars. Store in the fridge for up to 2 weeks.

The curry powder adds a subtle earthiness that balances the relish’s brightness—it’s a game-changer for summer cookouts!

Tip: For extra crunch, add 1/4 cup finely chopped red bell pepper with the zucchini.

Zucchini Relish with Cranberries and Orange Zest

This vibrant zucchini relish is a sweet-tart game-changer, with cranberries adding a festive pop and orange zest brightening every bite. Perfect for spooning over grilled chicken or folding into cream cheese for a quick appetizer!

• 3 cups grated zucchini (about 2 medium)
• 1 cup fresh or frozen cranberries, roughly chopped
• 1/2 cup finely diced yellow onion
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 tablespoon grated orange zest
• 1 teaspoon mustard seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

1. In a medium saucepan, combine zucchini, cranberries, onion, apple cider vinegar, sugar, orange zest, mustard seeds, salt, and red pepper flakes. Stir over medium heat until sugar dissolves, about 3 minutes.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the liquid thickens to a syrupy consistency and the cranberries soften.
3. Remove from heat and let cool completely. The relish will thicken further as it cools.

The magic here is in the balance—tangy cranberries mellowed by sweet zucchini, with orange zest cutting through for a refreshing finish. It’s a relish that tastes like it took way more effort than it did!

Tip: For a smoother texture, pulse the cooled relish in a food processor 2–3 times—just enough to break up the cranberries without turning it into a purée.

Zucchini Relish with Smoked Paprika

This smoky-sweet zucchini relish is a game-changer for burgers and hot dogs—it’s tangy, subtly spicy, and packed with summer garden vibes.

• 4 cups finely diced zucchini (about 3 medium)
• 1 cup finely diced yellow onion (1 small)
• 1/2 cup finely diced red bell pepper
• 1 1/2 cups apple cider vinegar
• 3/4 cup granulated sugar
• 1 tbsp kosher salt
• 2 tsp smoked paprika
• 1 tsp mustard seeds
• 1/2 tsp crushed red pepper flakes

1. In a large pot, combine zucchini, onion, and red bell pepper. Stir in 1 1/2 cups apple cider vinegar, 3/4 cup sugar, 1 tbsp salt, 2 tsp smoked paprika, 1 tsp mustard seeds, and 1/2 tsp red pepper flakes.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the liquid reduces to a syrupy consistency and vegetables soften but still hold their shape.
3. Remove from heat and let cool for 10 minutes before transferring to jars. Refrigerate for at least 4 hours (or up to 2 weeks) to let flavors meld.

The smoked paprika adds a whisper of campfire depth, balancing the relish’s bright acidity—it’s irresistible straight from the spoon.

Tip: For a smoother texture, pulse half the cooled relish in a food processor before mixing it back in.

Conclusion

With 18 vibrant zucchini relish recipes, there’s something here for every summer table! Whether you’re craving sweet, spicy, or tangy, these recipes will make the most of your garden bounty. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later and spread the zucchini joy!