Zucchini Jam
Versatile and rich, this zucchini jam packs an umami punch. 
Slice the zucchini into rounds. Cook them in a skillet with olive oil and salt over medium heat. Once they’ve sweated out their moisture, reduced in size, and started to brown, turn the heat to low. Continue to cook them until they look like caramelized onions. (On my stove, this whole process takes about 50 minutes but is very hands-off, requiring a stir every ten minutes or so.) At this point, the zucchini will look like mush but taste amazing, with rich umami flavors slightly akin to roasted tomatoes. I like to add a squeeze of lemon and some red pepper flakes before scooping the zucchini into a jar and storing it in the fridge for a few weeks.