In a large bowl combine; Zucchini, onions, green pepper, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in the fridge.
Rinse well and drain. Put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 T. salt, nutmeg, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.
Ladle into sterilized jars 6 pint jars filling to 1/2" headspace, remove air bubbles, wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil.
I have cooked, baked, and barbecued all the zucchini in the garden and still have more so I found this unbelievable recipe for a zucchini salsa. Hubby loves this salsa which is awesome since he isn't really into salsa.