This recipe first appeared in our September 2016 issue of Culinaire courtesy Renée Kohlman. Yes, it’s that time of year again. The dreaded I-have-so-much-zucchini-I-don’t-know-what-to-do-with-it season. If you find yourself in this boat, and have eaten your fill of zucchini chocolate cake, than I’d suggest a good relish. Preserving everything is a hot trend right now, and deservedly so. There is a terrific sense of accomplishment once you see those pretty jars of tasty stuf