Zucchini Butter or Marmalade (you choose)

Pam Stewart


It takes a little time on the stove otherwise it is quite simple. Just a couple of ingredients slowly cooked in olive oil until jammy and buttery. Delicious on toast or sandwiches. AND it's something else to do with ZUCCHINI!!

pinch tips: How to Cut Cherry Tomatoes




2 lb
1/4 c
olive oil or butter if you'd rather
minced shallots or cloves garlic or combination of both
salt and pepper to taste

Directions Step-By-Step

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish!

Keeps well and can be stored in the refrigerator for about a month.

One of my friends used red onion and garlic. She said it was fantastic!

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