Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas)
A popular Sephardic Jewish dish, cuajado, is made with just the zucchini flesh mixed with fresh cheese and matzo meal. This vegetable side dish recipe was created so the peels wouldn't go to waste. Serve as an appetizer or a side dish. Use any leftover zucchini flesh in stuffings, breads and muffins or just sauté with garlic in olive oil.
Source: EatingWell Magazine, September/October 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 2 days.
Nutrition Facts
Serving Size:
2/3 cup Per Serving:
206 calories; protein 1.8g; carbohydrates 8g; dietary fiber 1.5g; sugars 5.3g; fat 19.1g; saturated fat 2.7g; vitamin a iu 263.3IU; vitamin c 24.6mg; folate 33.5mcg; calcium 27.3mg; iron 0.6mg; magnesium 24.6mg; potassium 355.6mg; sodium 312.7mg; added sugar 1g.
Exchanges:
1 vegetable, 4 fat