Ingredients
Scale
- 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