Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas)
Cut strips of peel off zucchini 1/3 inch thick and 1 1/2 inches wide. (Reserve the center flesh for another use.) Cut the strips crosswise into 1-inch pieces.Advertisement
Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until very soft, 7 to 9 minutes. Add tomato paste (or grated tomato) and cook, stirring, for 30 seconds. Add the zucchini peels, the remaining 6 tablespoons oil, water, sugar, salt and pepper. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peels are very tender, 20 to 25 minutes.
Uncover and adjust the heat to a lively simmer. Cook, stirring occasionally, until the liquid reduces slightly, 5 to 8 minutes. Remove from heat and stir in lemon juice. Let cool to room temperature, about 30 minutes.
Stir in dill. Serve with yogurt, lemon wedges and garnished with more dill, if desired.
To make ahead: Refrigerate for up to 2 days.
1 vegetable, 4 fat