Apparently there’s something known as Sneak Zucchini Onto Your Neighbor’s Porch day, for people “suffering” from too much zucchini in their gardens this time of year. I have sadly never had this problem. And I was actually thinking about people with zucchini problems and the question of what to do with all that extra zucchini. And the easiest solution is to do what people typically do when they have bushels of extra fruit on hand. Jam it. So here you go people who have so much zucchini you don’t know what to do. I’m taking one for the team!
This Zucchini Jam is a cross between the sesame zucchini side dish you see at every Korean BBQ joint and a pan of caramelized onions. It is so easy to make and is delicious spooned on just about anything: sitting on a rice bowl, on top of noodles, or as a bed under Teriyaki Chicken. And it works just as well with non-Asian foods too: on top of toast with some good cheddar, stuffed into an omelette, or as a simple green veg with any protein.
It’s caramelized jammy goodness enhances just about everything. So if you want to dump all your extra zucchini on my porch, please do and I’ll happily turn it into this Zucchini Jam. But with so few ingredients and a process so simple, I’m sure you’ll want to keep that zucchini and give it a try- so let’s go!
Salting Zucchini
Zucchini can be both a little bland, and a lot watery. Salting it before cooking takes care of both of those issues. The salt starts to season it, and it also draws out the extra water so you don’t have a soupy mess.
Thoroughly toss the zucchini with the salt to ensure it’s evenly distributed.
The salt will immediately start drawing out water from the zucchini, so make sure the colander is over a bowl or in the sink. While the zucchini is draining, start on the chopping and sautéing of the onions. The zucchini should sit for about 30 minutes. Most of the liquid will be drained off in that time. If you don’t have time to let it sit, you can manually squeeze out the liquid after letting it sit for 10 minutes.
As the zucchini cooks down, it may become a bit sticky. Make sure to keep stirring up all those brown bits and mixing it into the jam. They add little explosions of flavor. Keep cooking it down: you’ll end up with about half the amount you started with and your zucchini will be super soft but the shreds still be visible, not a mush.
Zucchini Jam is so versatile, I know you will find a thousand ways to use it up. Dollop on top of fried eggs, add a spoonful to your ramen, or slather it on toast-show us what you come up with! Tag us @funkyasiankitchen. And when you make it, please take a moment to rate and leave a comment on the recipe below-we love hearing from you.
Zucchini Jam
- Prep Time: 10 minutes (plus 30 minutes rest)
- Cook Time: 20 Minutes
- Total Time: 60 minutes
- Yield: serves 4-6 1x
- Category: condiments
- Cuisine: Pan-Asian
Ingredients
- 2 lbs zucchini or a combination of zucchini and yellow squash
- ½ large onion
- 2 large cloves garlic minced
- 2 tablespoons neutral oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon sea salt
- fresh ground black pepper to taste
Instructions
- Grate the zucchini with a box grater into a colander. Add the salt and toss to evenly distribute the salt. Zucchini is very waterlogged and it will immediately start to exude liquid so let it drain in the sink. Let the zucchini drain for 25-30 minutes. (If you don’t have the time to let it sit, you can also squeeze out the water manually. After salting, let the zucchini sit for 10 minutes. Next, grab large handfuls and squeeze out the liquid. Then proceed with the recipe).
- Cut the onion into a fine dice and set aside.
- Heat a medium 10” pan over medium high heat. Add the oil and the onions. Stir fry the onions for 5-7 mins, stirring frequently. The onions should lightly caramelize but turn down the heat to medium if they brown too quickly.
- Then add the garlic and stir to combine. Next add the zucchini, season with fresh ground pepper, and continue to cook over medium high for 5 mins., stirring occasionally.
- Lower the heat to medium, add the sesame oil, and continue to cook for 10-12 minutes, stirring occasionally, until the zucchini looks melted and jam-like. It will shrink down quite a bit, and it will start sticking to the pan and caramelizing slightly. Just keep scraping the pan and mixing in all of the browned bits.
- Turn off the heat, and scoop the zucchini jam onto a serving plate. You can serve the jam hot, room temperature, or cold.
Notes
*Some easy ways to use out this jam:
-Eat as a veggie side dish to any entree
-Toast bread and spread with zucchini jam and some crumbled cheddar or feta cheese
-Use it as a topping for fried eggs
-Stir into noodles with some chopped cilantro or basil and a touch of oyster sauce
-Really endless ways…
*This zucchini jam keeps for several days in the fridge.
Keywords: zucchini, jam, summer, veggie sides
