Zucchini Steaks with Tomato Jam

by: Chef Mike Shannon

Compatible Wolf Appliances:


Zucchini squash and juicy tomatoes are a very pleasant flavor combination. This pantry-based tomato jam is easy to prepare and will become a staple on top of almost anything. It is especially delicious with grilled zucchini and a dollop of soft cheese.

Prep Time
Cook Time


Tomato Jam
  • 1 teaspoon grape seed oil
  • 2 tablespoons minced shallot
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon smoked salt
  • 1/4 teaspoon red pepper flakes
  • 1 can (28 ounces) fire roasted, diced, or crushed tomatoes (if using diced, drain)
  • 1/2 teaspoon fresh thyme leaves, chopped
Whipped Chevre
  • 4 ounces chevre, softened
  • 4 ounces cream cheese, softened
Zucchini Steaks
  • 4 medium zucchini squash, cut on the bias into 3/8ths-inch thick planks or steaks, about 8 steaks per zucchini
  • neutral oil, for brushing
  • salt and fresh pepper
  • fresh thyme leaves, for garnish


Tomato Jam

Heat a small saucepan, on a Wolf Burner, over medium heat. Add the oil and shallots to the saucepan. Stir and cook until the shallots are translucent but not yet browned, about 2 to 3 minutes. Stir in the sugar, vinegar, and seasonings. Stir until the sugar has dissolved. Add the tomatoes, bring to a simmer, and cook for 10-12 minutes or until slightly thickened. Cool completely and store in the refrigerator for up to 3 weeks.

Whipped Chevre

Combine softened cheeses in a bowl. Using a hand mixer, whip cheeses on medium speed until combined. Turn the mixer to high and whip for 1-2 minutes more until light and fluffy. Reserve while preparing the zucchini steaks.

Zucchini Steaks

Heat the grill pan, Wolf Charbroiler, or grill on medium-high heat. Brush both sides of each zucchini steak with neutral oil and season with salt and pepper. Grill for 1-2 minutes on each side until grill marks appear, taking care not to overcook. Serve with a spoonful of tomato jam and a small dollop of the whipped chevre.