I got the relish made. I’d forgotten how time-consuming canning is! But it was fun to try it. Winchester
Pam, thanks for the tip on cutting back on the sugar. I used about half of what the recipe called for, and it tasted fine.
Instead of making a zucchini frittata, I used betsygee
's recipe for the crustless zucchini pie. It was really good! I had no mushrooms. Sauteed about 1/2 pound of buik sausage and threw that into the mix. And added a couple extra eggs. I used my 10-inch stone pan to bake it in and, til it was fluffed up and baked, it came to the top of the pan. We ate about half of it between the two of us and there's enough leftover for Rick's lunch for a couple of days. We had it with some chunky applesauce that I had gotten out of the freezer.