At Misfits Market, we’re swimming in zucchini right now—but if you’re not sure what to do with it, consider this: zucchini makes a surprisingly perfect base for a jammy, citrusy marmalade. Toss in some peaches (or any stone fruit you’ve got on hand—it is summer, after all) and thinly sliced citrus, peel and all, and you’ve got something special.
Try: Sweet and Tart Mandarinquat Marmalade
Zucchini adds texture and mild sweetness, while peaches round it all out with juicy summer flavor. Spread it on toast, pair it with sharp cheese, or spoon it into Odds & Ends Greek yogurt—it’s the kind of preserve that disappears fast.
Keep reading: Zucchini vs. Yellow Squash: What to Know About These Summer Staples
Get the recipe for Zucchini Marmalade:
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Zucchini Citrus Marmalade with Peaches
Ingredients
Scale
- 2 cups grated zucchini (packed, peel on)
- 1 medium lemon, grapefruit, or orange (thinly sliced, peel and all, seeds removed)
- 1½ cups ripe peaches (about 2 medium), chopped
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- Optional: ½ teaspoon freshly grated ginger or ¼ teaspoon cardamom
Instructions
- Prep the produce: Grate zucchini. Thinly slice or finely chop the citrus. Dice the peaches.
- Combine all ingredients in a large saucepan. Simmer over medium heat, stirring often, for 35–45 minutes or until thickened and jammy.
- Store in clean jars in the fridge for up to 3 weeks, or water bath can for longer shelf life.
Serving ideas for Zucchini Marmalade:
- Slather on toasted sourdough bread
- Pair with goat cheese or cheddar
- Swirl into yogurt, oatmeal, or ice cream
- Glaze veggies, tofu, or even roasted fruit
Even more recipe ideas for zucchini:
