ZIPPY ZUCCHINI: Gingered Zucchini Marmalade

By on August 14, 2015

When neighbours with zucchini growing in their garden offer some of the abundant squash, it’s great to know that it can go into a variety of dishes.

Here are some recipes to try that feature it as an ingredient.


This citrusy marmalade is a refreshing accompaniment to various meats or delicious simply spread on a piece of toast. It keeps for three weeks in the refrigerator and tastes better the day after it’s made.

500 ml (2 cups) finely diced zucchini
1 orange
1 lemon
30 ml (2 tbsp) grated peeled fresh ginger
1 apple, cored and cut into quarters
500 ml (2 cups) sugar

Place zucchini in a stainless-steel saucepan.

Zest orange and lemon and add to zucchini. Peel orange and lemon. Place peel and ginger on a piece of cheesecloth. Gather up the edges and tie with string to make a bouquet garni.

In a blender or food processor, puree apple, orange and lemon together.

Combine fruit puree and sugar with zucchini, and place with bouquet garni in a saucepan.

Bring to a boil, stirring constantly while heating. Reduce heat to a simmer and cook for 45 minutes. Discard bouquet garni.

Puree mixture using a hand blender until it resembles a relish or chutney.

Let cool and store in refrigerator.

Source: Dairy Farmers of Canada (