08/09/2026
I have tons of zuchinni coming in daily! I'm eating some fried for dinner and now looking to start preserving them for winter.
Zucchini Jam Base
Cooked-down zucchini, onion and garlic frozen in cubes — a flavour base for soups, stews and sauces all winter.
INGREDIENTS
• 14 cups coarse-grated zucchini (about 4½ lb whole)
• 2 tsp salt, for drawing out the water
• 1 cup olive oil
• 3.5 cups finely diced onion (about 3 large)
• 8 garlic cloves, minced
• 1 tsp salt, to season
• 1 tbsp fresh thyme leaves (optional)
• 0.5 tsp chili flakes (optional)
STEPS
1. Salt and drain the zucchini: Toss 14 cups coarse-grated zucchini (about 4½ lb whole) with 2 tsp salt, for drawing out the water in a colander set over a bowl. Leave to drain 30 minutes.
2. Sweat the onions: Warm 1 cup olive oil in a wide heavy pot over low heat. Cook 3.5 cups finely diced onion (about 3 large) gently for 20 minutes until soft and sweet — no browning.
3. Add the garlic: Stir in 8 garlic cloves, minced and cook 2 minutes, until fragrant but not coloured.
4. Wring the zucchini dry: Turn the drained zucchini into a nut milk bag or a clean tea towel and wring hard until it stops dripping. A plastic milk bag won't work for this — it doesn't drain.
5. Cook it down: Add the squeezed zucchini and 1 tsp salt, to season to the pot. Cook uncovered over medium-low, stirring every 10 minutes, about 1 hour — until a spoon dragged through leaves a trench and oil pools at the edges. Stir in 1 tbsp fresh thyme leaves (optional) and 0.5 tsp chili flakes (optional) in the last 5 minutes.
6. Cool completely: Spread on a tray and cool to room temperature before freezing. Warm jam will fog and frost the trays.
7. Freeze in cubes: Pack into ice cube trays, press level, freeze overnight, then pop out and bag. Makes about 3 cups — roughly 24 cubes. Keeps 12 months.
Also:
Grated zucchini for baking (the second method): 1 tsp salt per 4 cups grated zucchini, drain 30 minutes, squeeze dry in a nut milk bag or cheesecloth, then freeze flat in labelled 1-cup or 2-cup portions. Thaw and use as-is in loaves, muffins and fritters — don't re-squeeze, the batter wants that moisture.
