Do you leave skin on for zucchini when making briam?

[GreekGirlCooks]

I’ve been making briam more often lately, and I keep going back and forth on one small detail, whether to leave the skin on the zucchini or peel it.

I’ve tried it both ways. When I leave the skin on, it holds its shape better and adds a bit of texture, which I like. But sometimes it can feel a little tougher, especially if the zucchini is on the larger side. When I peel it, the dish comes out softer and more uniform, but I feel like it loses a bit of that rustic feel briam is known for.

I’m curious what others prefer. Do you always leave the skin on, or do you peel it depending on the zucchini?

 

[k_tsoukalas]

I’ve run into the same debate, and for me it really comes down to the zucchini itself. If they’re small, firm, and fresh, I almost always leave the skin on. It keeps the slices intact during baking and gives that classic rustic texture that feels right for briam. I actually like a little bit of bite in contrast with the softer potatoes and tomatoes.

But if the zucchini are larger or have that slightly tougher, waxy skin, I’ll partially peel them, like leaving stripes. That way you still get structure without the chewiness taking over the dish. It’s a nice middle ground.

I don’t think there’s a strict rule here, but I personally prefer keeping the skin on. They both work.