LeAnn's Gourmet Zucchini Relish Recipes

6 large eggs, hard boiled

and peeled

2 Tablespoons of mayonnaise

1 1/2 Tablespoons LeAnn's Zucchini

Gourmet Relish

1 Teaspoon prepared mustard

Salt and pepper, for taste

Paprika, for garnishing 


Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, LeAnn's Gourmet Zucchini Relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

LeAnn's Deviled Eggs

2 cans (6 oz. each) tuna in


1 medium stalk celery

1 small onion

1/2 cup mayonnaise or salad


1/4 cup LeAnn's Zucchini

Gourmet Relish

 1/4teaspoon salt

1/4teaspoon pepper


Drain the tuna in a strainer in the sink. Chop the celery to measure 1/2 cup. Peel and chop the onion to measure 1/4 cup.

In a medium bowl, mix the tuna, celery, onion, mayonnaise, LeAnn's Gourmet Zucchini Relish, salt and pepper.

LeAnn's Tuna Salad.

LeAnn's Hamburger Shake Sauce

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1/4 cup LeAnn's Gourmet Zucchini Relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika (We like the idea of adding smoked paprika.)
pinch cayenne pepper


Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

2 zucchini

1 egg white

1/4 cup milk

1/2 cup shredded Parmesan


1/2 cup seasoned


Vegetable cooking spray


Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

LeAnn's Zucchini Fries

1/2 cup sour cream

1 8oz cream cheese

1/2 cup of LeAnn's Gourmet

Zucchini Relish




Mix in a bowl sour cream, cream cheese and LeAnn's Goumet Zucchini Relish. Chill for an hour and serve.

LeAnn's Gourmet Dip

1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard

3 tablespoons of LeAnn's Gourmet

Zucchini Relish

Salt & pepper
Paprika for dusting


Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight

LeAnn's Deviled Egg Spread

LeAnn's Egg Salad


8 Eggs

1/2 Cup Mayonnaise

1 Teaspoon Mustard

1\4 Cup LeAnn's Gourmet Zucchini


Salt and Pepper to taste


Boil Eggs and peel, Chop Eggs, Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and LeAnn's Gourmet Zucchini Relish, Season with salt, pepper and paprika. Stir and serve .

LeAnn's Tarter Sauce

1 cup mayonnaise

1 tablespoon LeAnn's Gourmet

Zucchini Relish

1 tablespoon minced onion

2 tablespoons lemon juice (optional)

salt and pepper to taste


In a small bowl, mix together mayonnaise, LeAnn's Gourmet Zucchini Relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

LeAnn's Old Fashioned Potato Salad

5 potatoes

3 eggs

1 cup chopped celery

1/2 cup chopped onion

1/2 cup sweet pickle relish

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1 tablespoon prepared mustard

ground black pepper to taste

1/4 cup mayonnaise



3 cups fresh shelled pinto


2 tablespoons bacon dripping

or cooking oil

1 teaspoon salt

1/4 teaspoon ground pepper

2 tablespoons of LeAnn's

Gourmet Zucchini Relish

Enough water to cover beans

with 2 inches of water


In a large dutch oven or cooking pot, add all the ingredients and bring water to boil.  REDUCE heat to a simmer, cover with a lid.  Simmer, stirring occasionally and checking water level, for 45 minutes to 1 hour.  If the water becomes level with the top of the beans, add 1 to 1 1/2 cups more water; continue cooking until beans are tender to the bite. Place LeAnn's Gourmet Zucchini Relish on top of a bowl of beans and enjoy.

LeAnn's Pinto Beans

1 all beef hot dog

1 hot dog bun

2 tablespoons of LeAnn's Gourmet

Zucchini Relish




Cook hot dog to desired temperature

place on bun and top with LeAnn's Goumet Zucchini Relish.

LeAnn's Gourmet Hot Dog

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon LeAnn's Gourmet 

Zucchini Relish

1 teaspoon lemon juice

1 pound canned crabmeat,

drained, flaked and cartilage


1 small onion, finely chopped

1 celery rib, finely chopped

Paprika and pimiento-stuffed olives, optional

Assorted crackers or Italian bread slices


In a bowl, whisk the mayonnaise, sour cream,Leann;'s Gourmet Zucchini relish and lemon juice until blended. Stir in the crab, onion and celery. Transfer to a serving bowl. Garnish with paprika and olives if desired. Serve with crackers.


LeAnn's Gourmet Crab Meat Spread

 6 hard boiled eggs
1 lb. elbow macaroni
3 c. Miracle Whip dressing
2 T. mustard
1 t. vinegar
1/2 c. LeAnn's Gournet Zucchini Relish
1/8 c. LeAnn's Gournet Zucchini Relish

1 t. paprika {additional for topping}
1 T.minced onion flakes
pinch of cayenne pepper
salt/pepper to taste


In a large pot cook pasta according to the directions.  Meanwhile in a large serving bowl combine all other ingredients.  When pasta is finished, drain and pour into the large bowl.  Toss to combine pasta with the sauce.  Sprinkle with additional paprika, cover and refrigerate overnight.



LeAnn's Deviled Egg Pasta Salad