Jammy Zucchini

This jammy zucchini recipe transforms simple summer squash into something rich, savory, and almost decadent. Inspired by Nisha Vora’s book Big Vegan Flavor, this dish is all about coaxing deep flavor and tender texture from zucchini using nothing more than olive oil, garlic, and time. I love how the zucchini breaks down into a soft, melt-in-your-mouth texture that’s perfect for spreading on toast, tossing into pasta, or spooning over whipped tofu ricotta.

Why You’ll Love This Recipe

I find this recipe ideal when I want something simple yet full of flavor. It uses just a few pantry staples, but the result feels special and satisfying. The zucchini becomes silky and caramelized, infused with garlic and olive oil, and the whole process takes just about 30 minutes. It’s naturally vegan, gluten-free, and incredibly versatile — which makes it easy to work into all kinds of meals, from brunch to dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds (680 grams) zucchini (about 3 medium or 5 to 6 small)

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste

• 6 garlic cloves, thinly sliced

Directions

1. I start by cutting the zucchini lengthwise into quarters, then slicing each quarter crosswise into ¾-inch chunks.

2. I heat a large (11- or 12-inch) cast-iron skillet over medium-high for about 2 minutes. Once it’s hot, I pour in the olive oil and let it shimmer for around 30 seconds.

3. I add the zucchini to the pan, making sure the pieces are coated in oil. I season with salt and spread them out into a single layer as much as possible. I let them cook undisturbed for 4 minutes so they begin to brown.

4. After tossing the zucchini, I add the sliced garlic and stir occasionally for another 3 to 4 minutes until the zucchini begins to soften.

5. Then I reduce the heat to medium-low and continue cooking, stirring every 2 to 3 minutes, for about 15 to 20 minutes. If I see the zucchini sticking too much, I lower the heat a bit more. By the end, the zucchini should be jammy, tender, and full of deep, savory flavor.

Tip: If my skillet isn’t large enough, I cook the zucchini in batches to avoid overcrowding.

Servings and timing

This recipe yields 4 servings.

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

Variations

• Add heat: I like tossing in a pinch of red pepper flakes or a chopped chili with the garlic for a little extra kick.

• Use yellow squash: Sometimes I use a mix of zucchini and yellow squash for more color and sweetness.

• Lemon twist: A little lemon zest or juice added at the end gives it a bright, fresh note.

• Herb it up: I often finish the dish with chopped fresh mint or basil for a pop of freshness.

• Cheesy topping: If I’m not keeping it vegan, I sprinkle on some crumbled feta or shaved parmesan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply warm it in a skillet over low heat with a splash of olive oil. I avoid microwaving, since it can make the zucchini too mushy. It also tastes great at room temperature, especially as a spread or tossed into salads.

FAQs

How do I prevent the zucchini from becoming watery?

I let the zucchini sit undisturbed during the initial sear so it has a chance to brown. Also, using high heat at the beginning helps evaporate excess moisture quickly.

Can I make this in advance?

Yes, I often make it a day ahead and reheat gently. The flavors actually deepen as it sits, which makes it even more delicious.

What kind of pan works best?

I prefer a large cast-iron skillet because it retains heat well and promotes browning. If I don’t have one, a heavy-bottomed nonstick pan also works.

Is this dish freezer-friendly?

I don’t recommend freezing it — the zucchini becomes mushy after thawing. It’s best enjoyed fresh or within a few days.

What can I serve this with?

I love it spooned over toast, mixed into pasta, served with grilled bread and ricotta, or as a warm topping for grain bowls and salads.

Conclusion

This jammy zucchini recipe proves that zucchini doesn’t have to be boring. With just a handful of ingredients and a little patience, I end up with a dish that’s luxurious, flavorful, and versatile. Whether I’m spreading it on toast or folding it into pasta, I always come back to this easy, satisfying recipe when summer zucchini is in abundance.

Jammy Zucchini

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• Author: Olivia
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Jammy Zucchini is a rich and savory summer squash dish cooked slowly in olive oil and garlic until caramelized and tender. Inspired by Big Vegan Flavor, it’s perfect for spreading on toast, tossing into pasta, or topping grain bowls.

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Ingredients

• 1½ pounds zucchini (about 3 medium or 5–6 small), cut into ¾‑inch chunks
• 3 tablespoons extra‑virgin olive oil
• 1 teaspoon kosher salt, plus more to taste
• 6 garlic cloves, thinly sliced

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Instructions

1. Heat a large 11–12″ cast‑iron or heavy skillet over medium‑high heat for 2 minutes. Add olive oil and let it shimmer (~30 seconds).
2. Add zucchini chunks in a single layer, season with salt, and cook undisturbed for 4 minutes to brown.
3. Toss zucchini, add garlic, and cook, stirring occasionally, for another 3–4 minutes until the zucchini begins to soften.
4. Reduce heat to medium‑low and continue cooking, stirring every 2–3 minutes, for about 15–20 minutes until the zucchini becomes jammy and tender. Lower heat if sticking.

Notes

• Cook in batches if your pan is not large enough to avoid overcrowding.
• Add red pepper flakes or chopped chili for heat.
• Use a mix of zucchini and yellow squash for color and sweetness.
• Finish with lemon zest or juice for brightness.
• Toss with fresh mint or basil before serving.
• Not vegan? Try crumbled feta or shaved parmesan on top.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Side Dish / Spread
• Method: Sautéing / Slow‑cooking
• Cuisine: Modern Vegan

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 80
• Sugar: 4g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg