Zucchini Jam

Return to This Week’s Menu

Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

Serves 4  | Prep Time: 5 minutes | Cook Time: 10 minutes

A unique take on what we perceive jam to be.


  • 2 pounds zucchini
  • 1/4 cup extra virgin olive oil
  • 2 minced shallots
  • 2 cloves garlic, micro-planned
  • Add ons: smoked salmon, feta, basil, marinated beans or poached eggs

Chef Tips

Try this same technique with carrots and some spices like coriander or cumin for a different variation.


Step 1

Grate the zucchini on the largest holes of a box grater (or food processor). Place into a colander and season with a pinch of salt. Allow to drain for 3 to 4 minutes. Place in a clean dish cloth and squeeze out most of the liquid.

Step 2

Preheat a large skill over medium heat. Add the olive oil, shallots and garlic. Season with salt. Sweat until tender. About 2 to 3 minutes. Add in the zucchini and cook until the zucchini reaches a spreadable consistency. About 10 to 15 minutes. Taste for seasoning.