Carefully place the roll seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls …
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Ingredients 1 4 cups chopped zucchini (about 6 medium or 3 large zukes) 2 2 cups chopped onion 3 1 cup chopped green bell pepper (about 2 peppers) 4 1 cup chopped red bell pepper (about 2 peppers) 5 4 TBS canning salt 6 3 1/2 cups sugar 7 4 tsp celery seed 8 2 tsp mustard seed 9 2 cups cider vinegar More ...
Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Meanwhile, sterilize 7 one-pint jars and lids to hold relish.
My Sugar-Free Zucchini relish is carb free so is ideal for anyone watching their carb intake but still wanting a snack which doesn’t feel like diet food. One of my favourite snacks is crackers loaded with delicious relishes, pickles or chutneys, but unfortunately they’re usually made with lots of sugar, preservatives and/or colours.
Squeeze out excess water; set zucchini aside. Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.