Name: Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas)
Prep time: 35 min
Total time: 95 min
Ingredients: 3 pounds zucchini; 8 tablespoons extra-virgin olive oil, divided; 1 large onion, quartered and thinly sliced; 1.5 teaspoons tomato paste or 1 small tomato, halved and grated; 1 cup water; 2 teaspoons sugar; 0.75 teaspoon salt; 0.5 teaspoon ground pepper; 2 tablespoons lemon juice; 2 tablespoons chopped fresh dill, plus more for serving; Whole-milk plain Greek yogurt & lemon wedges for serving

Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas)

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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.

By Deniz Alphan

Updated on June 19, 2020

Prep Time:

35 mins

Additional Time:

1 hrs

Total Time:

1 hrs 35 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Low Added Sugars Low Carbohydrate Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

3 pounds zucchini
8 tablespoons extra-virgin olive oil, divided
1 large onion, quartered and thinly sliced
1 ½ teaspoons tomato paste or 1 small tomato, halved and grated
1 cup water
2 teaspoons sugar
¾ teaspoon salt
½ teaspoon ground pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh dill, plus more for serving
Whole-milk plain Greek yogurt & lemon wedges for serving

Directions

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.
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.

Tips

To make ahead: Refrigerate for up to 2 days.

Nutrition Facts (per serving)

206	Calories
19g	Fat
8g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 206
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 2g	5%
Total Sugars 5g
Added Sugars 1g	2%
Protein 2g	4%
Total Fat 19g	24%
Saturated Fat 3g	14%
Vitamin A 263IU	5%
Vitamin C 25mg	27%
Folate 34mcg	8%
Sodium 313mg	14%
Calcium 27mg	2%
Iron 1mg	3%
Magnesium 25mg	6%
Potassium 356mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.