The zucchini peel has many healthy ingredients and is usually so tender that it is not only edible but also delicious. It also provides a green swab in the meal. If it is too thick or not perfect, peeling it is easy.

Zucchinis are easy to peel with a vegetable peeler

Tender, tasty zucchini bowl

There is little to be said for removing the skin from a zucchini. This gourd has a very soft coating that neither interferes with the preparation nor is unappetizing.

It is perfectly sufficient if the whole zucchini is thoroughly washed. The end of the stalk should also be cut off.

Other reasons speak for the bowl

The skin of the zucchini is probably healthier than the white inside of the squash, and even has benefits when cooking:

  • contains vitamins and minerals
  • unpeeled zucchini chunks don't go mushy quickly
  • they retain their bite even after cooking

tips

Don't worry, the popular belief that cooked zucchini peel tastes bitter doesn't contain a grain of truth.

Peel only damaged areas

If a zucchini has a few ugly or damaged spots, it doesn't necessarily need to be completely peeled. It is often sufficient if only these areas are generously cut out. In this way, the food retains a green splash of color.

Courgettes from conventional cultivation

If you buy an organic zucchini, you can safely prepare it with the peel after washing it. Courgettes from conventional cultivation are certainly sprayed with various chemical agents. No consumer can know exactly to what extent residues of it will remain on the bowl after washing.

If thorough washing is not enough for you, then in this case remove the entire shell.

Large zucchini from your own garden

In the supermarket and at the weekly market, only very young courgettes are usually sold, which are very small and thin. They are picked in this state on purpose, also because consumers want the inside without seeds.

On the other hand, the pride of a gardener often produces particularly large fruits. A zucchini harvested in your own garden can be many times larger than a commercially available specimen. However, as the fruit grows in size, the skin also gets thicker and thicker. Then it is no longer pleasant to eat and should be peeled.

Peel zucchini - without any tips and tricks

Peeling is so easy that no special tricks are needed to make the work possible or easier.

A zucchini is almost as straight and smooth as a cucumber. The shell is also about the same thickness and firm. That's why a zucchini is peeled in the same way as a cucumber. All you need is a vegetable peeler or a sharp small knife and a steady hand.

  • Wash zucchini
  • Peel the peel from one end to the other in strips
  • even and thin
  • remove stalk

tips

Cut a long zucchini in two or three before peeling. With these handy pieces, peeling is easier and faster.

Conclusion for fast readers:

  • Shell: Is usually tender and soft; can be eaten with ease
  • Benefit: Contains vitamins and minerals; Cooked zucchini pieces stay crisper
  • Tip: Even when cooked, the peel does not taste bitter, as is often claimed
  • Small Zucchini: Have the most tender skin; do not need to be peeled; only remove stalk
  • Damaged areas: Can be generously cut out; remaining shell can remain
  • Large courgettes: develop a thick and hard skin; peel before cooking
  • Cultivation method: There is no need to worry about pesticide residues with organic produce; peel other zucchini if necessary
  • Procedure: wash and cut off the end of the stalk; Peel the skin off in strips with a vegetable peeler
  • Alternatively: use a sharp knife; Peel the zucchini as thinly and evenly as possible

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden