ZUCCHINI PEELS IN OLIVE OIL AND LEMON SAUCE
Kashkarikas is the emblem dish of the Sephardi cuisine where zucchini/courgette peels are not wasted and they are cooked into a delicious sweet-sour meze. Take a look at this zero waste delicious recipe.
·2 kg green zucchini/courgette (in this recipe we’ll use only the peels)
·Juice and zest of 2 lemons
·100 ml olive oil + 1 tbsp. more
·240 ml water
·1 bunch fresh dill, finely chopped
·2 tbsps. sugar
·Salt, freshly ground black pepper
Peel the zucchini lengthwise in strips leaving some of the flesh still on the peel.
Cut the peels crosswise into 3 cm slices and set aside the flesh for another recipe.
Combine the lemon juice, olive oil, water, sugar, salt and pepper in a sauce pan. Bring to a boil, then reduce the heat to medium and cook for 5 minutes. Add the zucchini peels and simmer for about 10-15 minutes or until cooked al dente. The liquid should reduce to a syrupy consistency.
Sprinkle with dill and lemon zest (it gives a delicious kick to the dish) and let it cool in the pan, covered. Add a tablespoon of olive oil, mix well and serve at room temperature.
The vegetables cooked in olive oil are even more delicious if they stay overnight in the refrigerator and are served the next day. Don’t forget to take it out of the refrigerator half an hour before service.