This savory zucchini “jam” is a rustic Mediterranean-style spread or side dish that captures the sweetness of summer squash, tomatoes, and basil. Slowly cooked until soft and jammy, it’s delicious warm with grilled fish or chicken, or cooled and spread on crostini, tucked into sandwiches, or served alongside cheese and charcuterie.
INGREDIENTS:
1 rib of celery, cut medium dice
1/2 medium brown onion, cut medium dice
3 small-medium zucchini, cut medium dice
1-2 large cloves garlic, minced
1 large tomato, peeled and seeded, cut medium dice
Salt and fresh ground pepper to taste
5-10 medium basil leaves, cut chiffonade*
Water, stock or white wine, as needed
Olive oil
METHOD:
Heat a medium-sized chef’s pan or sauté pan over medium heat. Add enough olive oil to coat the bottom. When the oil shimmers, it’s ready.
Add the celery and onion; sauté until softened and beginning to turn golden.
Add the zucchini and toss to coat with oil. Add a touch more oil if needed. Cook until the edges start to caramelize, stirring occasionally to prevent burninSprinkle in the garlic and stir. Cook a few minutes more, just until fragrant.
Add the tomato, reduce the heat to low, and sprinkle with a pinch of salt. If the mixture seems dry, add a splash of water, stock, or white wine.Cook, stirring occasionally, until the mixture takes on a jam-like consistency.
Add small amounts of liquid as needed to keep the texture loose as it reduces.
Season with salt and pepper, and taste for balance. If the flavor seems flat, add a splash of vinegar (sherry, white wine, or white balsamic). If slightly bitter, stir in a pinch of sugar.
When the “jam” tastes balanced, stir in the basil chiffonade. Remove from heat and let cool slightly—the residual warmth will release the basil’s aroma.
*To chiffonade basil: Stack the leaves, trim the stems, roll tightly, and slice thinly with a sharp knife for fine shreds.
