It’s zucchini season in my part of the world and I’ve discovered that the very best way to enjoy it is fresh and with as little alteration as possible. This zucchini relish, served with some seared or grilled medium-rare ahi tuna steaks, is a beautiful showcase for a vegetable that too often gets lost in the shuffle of a cooked dish. While I get the appeal of hidden veggies – especially if you are overwhelmed with a garden over-run of zuke – this recipe is the opposite of that!
July FUN update
I’m writing up this recipe from my favorite little spot on earth, my family’s lake house in northern Wisconsin. It’s an 18 hour drive to get here from Wisconsin, but worth taking the long trip once a year so that Mr. Gutsy and the water-loving dog get to come too. I’m also getting to check off more of my “July fun” activities that I shared along with this recipe for pork spare ribs and peach cherry BBQ sauce at the start of the month! Only been here for about 24 hours, and I’ve already accomplished #5 (catch a fish) and #9 (jump in a lake… even if it is cold!).
Be sure you watch for next week’s new recipe and blog post, when I give the full wrap-up and share some pictures too.
More zucchini relish for your AIP life
If you have a garden that is fixin’ to flood you with zucchinis before the end of the season, try some of these recipes…
Grilled Ahi Tuna Steaks with Zucchini RelishPrint
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