Twenty-third issue of our Zero Waste in the Kitchen column, 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 peel chips
Ingredients:
- Zucchini peels
- Cornstarch
- Seed oil
- Salt
Preparation:
-
Wash the zucchini well and store the peels in a bowl of cold water.
-
Heat seed oil in a deep frying pan.
-
Drain the skins, dip them in cornstarch, and fry them until golden brown.
-
Drain them on paper towels, salt them, and serve them warm.
These chips are perfect alone, for an aperitif, or as crispy topping For pasta dishes and salads.
Tip: You can also use the same recipe with the peels of potatoes, carrots or the Savoy cabbage leaves For a wide variety of anti-waste snacks.
More Zero Waste ideas and recipes
- Even the potato peels can be used to prepare chips (but also boats with provolone and cheese).
- Le green leaves of leeks Are perfect for making tasty recipes: discover them here.
- In the section Zero wastes of our site you will find many recipes perfect for reducing waste in the kitchen.
- Le zucchini are the protagonists of our Orzotto Zucchini and Basil.
Italian 
English 
Czech 
