Jammy Zucchini
Updated July 23, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds/680 grams zucchini (about 3 medium or 5 to 6 small)
- 3tablespoons extra-virgin olive oil
- 1teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- 6garlic cloves, thinly sliced
Nutritional analysis per serving (4 servings)
125 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each zucchini lengthwise into quarters, then cut each quarter crosswise into ¾-inch (2-centimeter) chunks.
- Step 2
Heat an 11- or 12-inch (30-centimeter) cast-iron skillet over medium-high heat for 2 minutes, then add the olive oil and wait until it’s shimmering, about 30 seconds (see Tip). Add the zucchini, coating all the pieces in the oil. Season with the salt and spread out in a single layer as much as possible. Cook without stirring for 4 minutes to allow some browning. Toss well, then add the garlic. Stir occasionally and cook until the zucchini starts to break down, 3 to 4 minutes.
- Step 3
Reduce the heat to medium-low. Cook, stirring every 2 to 3 minutes (reduce the heat a touch as needed to prevent too much sticking), until the zucchini is soft and jammy, 15 to 20 minutes.
- If your cast-iron skillet isn’t big enough to fit all the zucchini, cook in two batches.
Private Notes
Comments
I’ve made this several times. Simple and delish.
The middle of summer, when zucchini is at its freshest, is not the time of year to be cooking this delightful vegetable for almost half an hour!
@McGigs try using chunkier pieces of zucchini. Don’t add salt during the early cooking, as it will force out water from the squash and prevent browning.
Used half zucchini, half yellow squash because that's what I had on hand. It turned out excellent. Very tender and flavorful but not mushy. Paired it with lemon olive oil pasta and feta for a summer vegetarian dinner.
I have always cooked all types of squash in this manner. Sometimes I add some chopped onions a minute or two before the squash. Absolutely divine.
Every time I make my home-grown zucchini it’s a soggy mess. This looks tasty, but I am afraid the same thing will happen. How can I prevent this?
@McGigs try using chunkier pieces of zucchini. Don’t add salt during the early cooking, as it will force out water from the squash and prevent browning.
If the zucchini is on the larger size you could scrape out the seeds