2 medium tomatoes (around 350g)
3 tbsp olive oil
3 garlic cloves
Salt and pepper to taste
5–6 dill sprigs for garnish
Thickly peel the zucchinis, about 0.5 cm thick. Set aside the centre of the zucchini to use in other dishes, such as dips and baking.
Cut the zucchini peels into pieces about 2cm long. Set aside.
Grate the tomatoes into a small bowl and set aside.
Saute the garlic cloves whole in olive oil for 3-4 minutes.
Add the grated tomatoes to the pan and cook until the mixture bubbles, around 3-4 minutes.
Add the zucchini peel pieces, salt and black pepper. Stir and cover with a lid.
Cook on high heat for around 5 minutes, reduce to low and continue to cook for 20 minutes. Stir occasionally and add a little boiling water if needed.
Allow the cooked Kashkarikas to cool and serve at room temperature, garnished with a sprinkling of fresh dill.