Recipe By: Deniz Alphan
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.
Per Servings: 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.
Serving Size: 2/3 cup
Ready in: 1 hr 35 mins
- 3 pounds zucchini
- 8 tablespoons Opus Black, 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 yogurt & lemon wedges for serving
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.
To make ahead: Refrigerate for up to 2 days.