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Caramelized Zucchini


Rate this recipe 4/5 (7 Votes)


  • Zucchini + candied figs
  • Mango chutney
  • Plum jam (which we have added some cumin seeds, coriander, cloves, cinnamon)
  • salt


Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 10mins
Cost Budget Friendly


Step 1

Cut zucchini into chunks of 4 or 5 cm.

Step 2

Place chunks in a very hot pan with no fat for 2 minutes on each end (lay flat, cut side down) then

Step 3

Add a small teaspoon of figs/ chutney / jam, on each end before caramelizing.

Cook a good two minutes on each side.

To die for!

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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