Méri Badi’s recipe for cooked zucchini peel is unusual in two ways: it has lots of garlic, reminiscent of the old days of Spanish cooking rather than the garlic-reticent Sephardic repertoire as it evolved in Turkey, and it uses just the outer layer of the zucchini, not the seeds and center. I have shortened the cooking time considerably to keep the zucchini from disintegrating, although it will still seem a bit soft to some eaters. You can cook the zucchini even less, but y
