Fresh, refreshing and rich in water, cucumbers are among the big stars of the summer season in the kitchen. Perfect for adding to salads and giving a touch of lightness to our menus, they conquer the table with their distinctive refreshing note and extraordinary versatility.
However, when we prepare them, the first habit is often to peel them completely and throw away the peel out of habit. In reality, the rind of the cucumber It is not only perfectly edible, but also contains the most crispy and flavorful part of the vegetable.
To make the most of them, simply wash the cucumbers thoroughly under running water and, if necessary, pat them dry. With a touch of imagination, the peel transforms from an apparent waste product into a special ingredient to enrich countless delicious recipes.
With cucumber peels, nothing is wasted: taste, lightness and sustainability in one ingredient! Discover the 5 Zero Waste recipes so you don't waste them!
Nutritional benefits of cucumber peels
The cucumber is known for its refreshing effect and its low calorie content, but it is also a peel which hides its nutritional wealth.
Rich in vitamin K, mineral salts and vegetable fibers, The peel helps maintain a sense of satiety and promotes intestinal well-being. Choosing to consume it, after thorough cleaning, means getting a full supply of nutrients and serving dishes that are richer in flavor and free from waste.
Are cucumbers eaten with the skin on?
The rind of the cucumber can be eaten, but it is important to do so only if the product was grown organically or if you are certain of the quality of the supply chain. In any case, it is essential wash thoroughly Peel the cucumber under running water, rubbing the surface well to remove any remaining residue. If you are not sure, it is preferable to remove the skin before consumption.
5 recipes for Zero Waste using cucumber peels
1. Fresh pesto made from cucumber and mint peels
A light summer seasoning, aromatic and revitalizing, Ideal for seasoning cold pasta or for pairing with toasted bread crostini. Pick the peels of well-washed cucumbers and blend them with some fresh mint leaves, peeled almonds or pine nuts, a dash of extra virgin olive oil, Parmigiano Reggiano and a pinch of salt. You will get a velvety cream with a bright green color and an incredibly fresh taste, perfect for hot days.
2. Crispy crust chips baked in the oven
A delicious and light snack that quenches your hunger, a 100% sustainable and super crispy homemade aperitif.
Cut the peels into strips or julienne slices, dry them well with kitchen paper and season them in a bowl with a dash of EVOO, salt and your favorite spices (such as sweet paprika, oregano or pepper). Arrange them on a baking sheet lined with parchment paper and bake at 180°C for about 10-12 minutes until they turn nicely golden and crispy.
3. Fresh salad of strips of peel, feta cheese and olives
The garnish is very quick to prepare, colorful and rich in texture, perfect to give new life to the nutshells and enrich your summer dinners with a Mediterranean touch.
It is made from the husks of thin and long strips using a peeler. Gather them in a bowl and add crumbled feta, green olives in rounds, a pinch of oregano and some fresh basil leaves. Season with a drizzle of extra virgin olive oil and a splash of lemon juice for a fresh, crispy and zero waste dish.
4. Tzatziki with julienne slices
An original and crispy variation of the famous Greek sauce, excellent to accompany raw vegetables, grilled vegetables or fish dishes.
Finely grate the cucumber peel with a knife or cut it into very thin julienne strips. Add it to thick Greek yogurt, a chopped clove of garlic, a teaspoon of lemon juice, fresh mint and a drizzle of EVO oil. Mix well and let it rest in the refrigerator for half an hour before serving: the crunchiness of the peel will give the sauce an extra kick.
5. Cucumber chips marinated in sweet and sour sauce
The crispy, pleasantly acidic finish is ideal to enrich sandwiches, piadine, rice salads or vegetable burgers.
Peel the strips of fruit and place them in a bowl. Prepare a quick marinade by mixing white wine vinegar, a pinch of sugar, salt, a dash of oil and black peppercorns. Pour the mixture over the fruit and let it marinate in the refrigerator for at least a couple of hours: it will become crispy, flavorful and perfect to snack on.
Zero Waste suggestion
Don’t forget the decongestive properties of the cucumber! If you have some fresh peel strips left over, don’t throw them away: apply them to your eyes or face for 10 minutes for a natural, refreshing soothing mask. Alternatively, let them steep in a glass of cold water with a few slices of lemon to make a refreshing flavored water to hydrate you throughout the day.
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