Twenty-third issue of our #Zerosprechiincucina, the column to give new life to scraps and make them the stars of your next recipe. Discards in the kitchen are often thrown away ignoring they can become tasty ingredients for our recipes, thus avoiding food waste. But not only that, the parts considered "less noble" parts of vegetables are actually very rich in nutrients and are therefore valuable allies of our health.

All that remains is to discover the protagonists of this recipe. 🥁

Zucchini Peels

Zucchini is one of the healthiest vegetables; in fact, it contains several minerals that are very useful for health, such as the Potassium, capable of Regulate heart rate and reduce blood pressure, thereby reducing feelings of fatigue. Zucchini are also rich in Vitamin C e Vitamin B very important for their anti-inflammatory, anticancer and antioxidant effects. The presence of vitamin C is also important because protects and stimulates the immune system.

The peels of zucchini, like those of other vegetables, are a valuable waste, being rich in fiber that is important for the proper functioning of the intestines. It therefore becomes especially useful to learn not to eliminate them, but to make them the stars of our recipes.

In this recipe we explain how to turn zucchini peels into crispy chips, perfect for enjoying on their own during an appetizer, Or they can be used as a condiment to embellish a first course.

Not only zucchini peels! The following recipe is perfect for recovering the peels of other vegetables as well, such as those of potatoes, eggplants, and carrots. This way you will no longer remove a single vegetable peel.

Zucchini Chips

Ingredients: 

• Zucchini peels
• Cornstarch
• Seed oil
• Halls

Preparation:

After washing and peeling the zucchini, store the peels in a bowl of cold water. In a frying pan, heat the seed oil. Drain the peels, dip them in cornstarch and fry them in the seed oil. When they are nice and crispy, drain them on frying paper and salt them. Serve them warm, along with a sauce, or as a garnish for a first course to make it even more special.