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Do you leave skin on for zucchini when making briam?

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GreekGirlCooks

GreekGirlCooks

Active member
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?
 
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Do you leave skin on for zucchini when making briam?

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?

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