If you don’t peel a zucchini, you not only save work and time: Read here about the advantages of peeling zucchini.
Do not peel zucchini – the skin is healthy
As with many other types of fruit and vegetables, the same applies to zucchini: the skin contains most of the vitamins. You also absorb important dietary fiber with the peel.
But it’s not just good for your health if you eat the shell. It also tastes better because the skin keeps the zucchini in shape as it heats. Without the skin, the vegetables quickly become mushy when they are boiled or fried. In addition, the pure pulp of the zucchini is not as aromatic as the skin.
So it would be a shame to throw the edible and particularly healthy part of a vegetable in the trash – especially since you have to do unnecessary extra work peeling it.
Also be careful with very bitter zucchini: If it tastes bitter, you shouldn’t eat it anymore. It’s rare, but if a zucchini tastes bitter, it contains too much curcubitacin, a toxic bitter compound. Neither cooking nor peeling helps against this substance, the zucchini is then no longer edible.
Pesticides on zucchini peel
Since the skin is eaten, you should pay particular attention to the origin of the vegetables: Zucchinis from organic farming are not treated with chemical-synthetic pesticides, but from conventional farming they are. Pesticides mostly remain on the peel. If you buy organic vegetables you ensure that the pesticides do not end up on your plate.
Also make sure that you buy zucchini seasonally and regionally. The zucchini season runs from July to October. During this time, the domestic zucchini are transported a comparatively short distance. Zucchini from distant countries, on the other hand, have long transport routes behind them, which means that significantly more greenhouse gases are emitted.
