Zucchini Marmalade
Cascading Kitchen Notes

Veggie Marmalade
A Solution for Large Zucchini (Summer Squash) passing their eating prime.

This 10lbs reduces down to 3 small freezer containers and concentrates and brings forward depth of flavor.
A secret flavor booster and nutrition enhancer
When zucchini are overrunning your kitchen counter, turn them into real food, not just desserts.

The secret ingredient in incredibly moist meatballs and meatloaf. A beautiful flavor enrichment for soups and stews.
- Peel, remove the seeds and pith and julienne the meat.
- For a large zucchini-cut in half, lengthwise, remove the center seeds and pith, peel the outside-removing the tough skin. Peel down deep enough to remove the "threads" just under the skin.
- Sprinkle lightly with salt and let drain in a colander in the sink.
- After an hour, squeeze the remaining liquid out and add to the frying pan on top of the onions you started earlier.
Start with a large surface area frying pan.
- ¼-1/2 cup of olive oil.
Bring heat up to about 350° (med heat)
Sauté 2 yellow onions (or whatever type of onion you have on hand)
Cook on med.low until they begin to caramelize. This takes about 35 min. Stir every 5 min.
Once the onions are caramelized add the zucchini that was been sweating. (see the directions above)
Cook on med low until the entire mixture looks golden and very gooey.
This can take up to an hour. Stir as it cooks so you don’t scorch it in the final stages.
Once this has cooled we call it VEGGIE MARMELADE. This is the secret ingredient in our meatballs and meatloaf. A great flavor booster for soups and braises.
I freeze it in 2 cup and 1 qt containers depending on the number of meatballs or size of meat loaf I want to make.

Ready for the freezer. 10 lbs of zucchini, concentrated.
