Zucchini Peel

Zucchini peel, known in Italian as *buccia di zucchina*, is a traditional dish from the Piedmont region of northwestern Italy, particularly associated with the town of Priocca. It is a rustic, resourceful preparation that transforms the often-discarded outer skin of large, overgrown zucchini into a flavorful main course or side dish. The dish likely originated as a *cucina povera* (peasant cooking) technique, making use of every part of the harvest.

The key ingredients are the thick peels of mature zucchini, which are stripped of their inner flesh and seeds. The peels are typically blanched, then layered in a baking dish with a simple filling of breadcrumbs, garlic, parsley, salt, and pepper. A generous drizzle of olive oil and a splash of broth or water are added before baking until tender and golden. A great version achieves a balance between the tender, slightly sweet peel and a crisp, aromatic crust, with the olive oil providing richness.

Regional variations exist across Piedmont, with some cooks adding grated Parmigiano-Reggiano or a beaten egg to the breadcrumb mixture for extra binding and flavor. At **Il Centro** in Priocca, Italy, the dish is prepared in the traditional style, as featured on the channel *Cosa mangiamo oggi?*, highlighting its status as a local specialty. Zucchini peel exemplifies the ingenuity of Italian home cooking, turning a humble ingredient into a celebrated dish.