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.
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
Instructions
- 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).
- Add zucchini chunks in a single layer, season with salt, and cook undisturbed for 4 minutes to brown.
- Toss zucchini, add garlic, and cook, stirring occasionally, for another 3–4 minutes until the zucchini begins to soften.
- 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