Jammy Zucchini

By Nisha Vora

Updated July 22, 2025

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(297)
Comments
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You might associate zucchini with meh flavor, or with “zoodles” (which are decidedly not the same as pasta, though some folks may try to convince you otherwise). But when you cook it in a hot pan with olive oil and garlic, as in this method from my book “Big Vegan Flavor” (Avery Books, 2024), zucchini can be exquisite — meltingly tender, jammy and unctuous. Serve over Whipped Tofu Ricotta, garnish with mint and serve with toasted bread for dipping; or fold into a pasta or potato salad. (Watch Nisha make this recipe on YouTube.)

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Ingredients

Yield:4 servings

  • 1 ½ pounds/680 grams zucchini (about 3 medium or 5 to 6 small)

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste

  • 6 garlic cloves, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 125 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 430 milligrams sodium; 2 grams protein; 4 grams sugar

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

  1. Step 1

    Cut each zucchini lengthwise into quarters, then cut each quarter crosswise into ¾-inch (2-centimeter) chunks.

  2. 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.

  3. 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.

Tip

  • If your cast-iron skillet isn’t big enough to fit all the zucchini, cook in two batches.

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Ratings

5 out of 5
297 user ratings
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Comments

Susan Waterworth

Thrilled to see my favourite recipe developer, Nisha Vora, here in my favourite NYT section. Great decision, NYT!

Nick R.

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.

Rebecca

Thrilled to see Nisha here. I’ve yet to try a recipe of hers that isn’t packed with great flavor

kels

my garlic burned :c but the zuke was A+

Erin

I added a pinch of red pepper flakes because it complimented it other dish I was cooking

Nancy

This was wonderful. Served it with the whipped tofu ricotta, also fantastic. I added a bunch of grape tomatoes at the end, so that they were softened but not mushy - they added a bit of tang and color to the dish. Definitely a keeper!

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