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Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas)

Date Added: 9/28/2018    Source:

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  • 3 pounds zucchini
  • 8 tablespoons extra-virgin olive oil, divided
  • 1 large onion, quartered and thinly sliced
  • 1 1/2 teaspoons tomato paste or 1 small tomato, halved and grated
  • 1 cup water
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh dill, plus more for serving
  • Whole-milk plain Greek yogurt & lemon wedges for serving

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