When it comes to summer cooking, there’s no denying that cucuzza takes center stage in many an Italian kitchen. Whether grilled, sautéed, or baked, this versatile zucchini variety is a staple of Mediterranean cuisine. In our latest culinary adventure, we’ve gathered 18 mouthwatering cucuzza recipes that showcase the best of Italy’s flavors and traditions.
From hearty stews to light and refreshing salads, these dishes prove that cucuzza is more than just a side dish. With its mild flavor and versatility in cooking methods, it’s no wonder this beloved vegetable has been a cornerstone of Italian cuisine for generations. So, without further ado, let’s dive into our collection of cucuzza recipes and explore the many ways you can bring a taste of Italy to your table!
Spicy Cucuzza and Sausage Stew
A hearty and flavorful stew that combines the sweetness of cucuzza with the spicy kick of sausage, perfect for a cold winter’s night.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 medium cucuzza (Italian squash), peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– Red pepper flakes, optional (for extra heat)
Instructions:
1. Heat oil in a large pot over medium-high. Add sausage; cook, breaking up with spoon, until browned, about 5 minutes.
2. Add onion, garlic, cucuzza, diced tomatoes, chicken broth, and oregano to the pot. Season with salt, pepper, and red pepper flakes (if using).
3. Bring stew to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until squash is tender.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25 minutes
Cucuzza Fritters with Garlic Aioli
Savor the flavors of Italy with these crispy Cucuzza Fritters served alongside a rich and creamy Garlic Aioli. Perfect for snacking or as an appetizer.
Ingredients:
– 1 cup zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/4 teaspoon salt
– Vegetable oil for frying
– Garlic Aioli (recipe below)
Instructions:
1. In a bowl, combine zucchini, flour, breadcrumbs, and Parmesan cheese.
2. Beat in the egg and season with salt.
3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small portions of the zucchini mixture into the oil, forming fritters.
5. Fry for 2-3 minutes on each side, until golden brown.
6. Drain on paper towels.
Garlic Aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– Salt and pepper to taste
Combine mayonnaise and garlic in a bowl. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (fritters) + 5 minutes (Aioli)
Cucuzza and Tomato Basil Soup
Cucuzza and Tomato Basil Soup: A refreshing summer soup that combines the sweetness of cucumbers with the tanginess of tomatoes and basil.
Ingredients:
– 2 medium cucumbers, diced
– 2 cups fresh tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the diced cucumbers and cook for an additional 2-3 minutes, or until they start to soften.
4. Add the diced tomatoes, vegetable broth, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer and let cook for 15-20 minutes, or until the flavors have melded together and the soup has reached your desired consistency.
6. Stir in the chopped basil leaves.
7. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Grilled Cucuzza with Lemon Herb Marinade
Elevate your summer cooking game with this refreshing and flavorful grilled cucuzza recipe, perfectly balanced by a zesty lemon herb marinade.
Ingredients:
– 4-6 cucuzza (Italian-style zucchini)
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, rosemary, salt, and pepper.
3. Add cucuzza slices to the marinade, making sure they’re fully coated. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Grill cucuzza slices for 2-3 minutes per side, or until slightly charred and tender.
5. Serve warm or at room temperature, garnished with additional rosemary if desired.
Cooking Time: 6-8 minutes
Cucuzza and Ricotta Stuffed Shells
Elevate your pasta game with this creamy, flavorful twist on classic stuffed shells. Cucuzza, a type of Italian squash, adds natural sweetness and texture to the dish.
Ingredients:
– 12 jumbo pasta shells
– 1 medium cucuzza, cooked and diced
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well to combine.
4. Stir in diced cucuzza.
5. Stuff each pasta shell with the ricotta-cucuzza mixture, placing them in a baking dish as you go.
6. Cover shells with aluminum foil and bake for 20 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is lightly browned.
Cooking Time: 30-35 minutes
Cucuzza and Potato Hash with Fried Eggs
A hearty breakfast or brunch option that combines the sweetness of cucuzza squash with the savory flavors of potatoes, onions, and eggs.
Ingredients:
– 1 medium-sized cucuzza squash, peeled and diced
– 2-3 large potatoes, peeled and diced
– 1 medium onion, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 eggs
– Optional: Chopped fresh parsley or chives for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the diced cucuzza squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender.
3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the diced potatoes to the skillet and cook for an additional 10-12 minutes, stirring occasionally, until they are golden brown and crispy.
5. Crack in the eggs and scramble them into the potato mixture. Season with salt and pepper to taste.
6. Serve the hash topped with roasted cucuzza squash and garnish with chopped fresh parsley or chives if desired.
Cooking Time: 35-40 minutes
Cucuzza and Shrimp Stir-Fry
In this vibrant and flavorful stir-fry, cucuzza (an Italian zucchini) adds a refreshing twist to the classic shrimp dish. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium-sized cucuzza, sliced
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1/2 teaspoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the sliced onion and cook until translucent, about 2 minutes.
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
5. Add the sliced cucuzza and stir-fry for 2-3 minutes, or until tender but still crisp.
6. Return the cooked shrimp to the pan and stir in soy sauce and sesame oil.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Cucuzza and Chickpea Curry
This recipe combines the flavors of cucuzza (Italian zucchini) with chickpeas, onions, garlic, and aromatic spices. The result is a hearty and comforting curry that’s perfect for a weeknight dinner.
Ingredients:
– 1 medium-sized cucuzza, sliced into 1-inch pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onions and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced cucuzza, chickpeas, cumin, curry powder, turmeric, and cayenne pepper. Stir to combine.
5. Season with salt and pepper to taste.
6. Simmer the curry for 20-25 minutes or until the flavors have melded together and the cucuzza is tender.
Cooking Time: 20-25 minutes
Cucuzza and Mozzarella Stuffed Peppers
Elevate your appetizers with this delightful combination of sweet peppers, creamy mozzarella, and tangy cucuzza. This simple yet flavorful recipe is perfect for a quick gathering or special occasion.
Ingredients:
– 4 large bell peppers (any color)
– 1 small zucchini (cucuzza), sliced
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers, removing seeds and membranes.
3. In a skillet, heat the olive oil over medium-high. Add sliced cucuzza; cook until tender, about 5 minutes. Season with salt and pepper.
4. Stuff each pepper with cooked cucuzza mixture, followed by mozzarella slices.
5. Place stuffed peppers in a baking dish, seam-side up.
6. Bake for 20-25 minutes or until the cheese is melted and the peppers are tender.
Cooking Time: 20-25 minutes
Cucuzza and Bacon Quiche
Cucuzza and Bacon Quiche: A Savory Delight
This quiche is a unique twist on the classic recipe, incorporating the sweetness of cucuzza (Italian zucchini) with the smokiness of bacon. Perfect for brunch or dinner, this quiche is sure to please.
Ingredients:
– 1 pie crust
– 2 medium-sized cucuzza, diced
– 6 slices of bacon, cooked and crumbled
– 2 large eggs
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a separate bowl, whisk together eggs, salt, and pepper.
4. Add diced cucuzza, crumbled bacon, and grated cheese to the egg mixture; stir well.
5. Pour the egg mixture into the prepared pie crust.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
7. Garnish with fresh parsley before serving.
Cooking Time: 35-40 minutes
Cucuzza and Parmesan Risotto
This creamy risotto recipe combines the flavors of roasted cucuzza (a type of Italian summer squash) with the richness of Parmesan cheese, perfect for a warm-weather dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 large cucuzza, sliced into 1/4-inch thick rounds
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the sliced cucuzza and grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Cucuzza and Spinach Stuffed Chicken Breast
A flavorful twist on traditional stuffed chicken, this recipe combines the sweetness of cucuzza with the earthiness of spinach, all wrapped up in a tender chicken breast.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 medium cucuzza (or zucchini), diced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together diced cucuzza, spinach leaves, garlic, and Parmesan cheese.
3. Lay each chicken breast flat and make a horizontal incision to create a pocket. Stuff each breast with the cucuzza mixture.
4. Season with salt and pepper to taste. Drizzle with olive oil.
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Cucuzza and Zucchini Bread
This moist and flavorful bread is a perfect combination of Italian cucuzza squash and zucchini, adding a delightful twist to traditional zucchini bread. The result is a deliciously sweet and savory loaf that’s ideal for breakfast, brunch, or as a snack.
Ingredients:
– 2 medium cucuzza squashes, grated
– 1 medium zucchini, grated
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Add melted butter, egg, Greek yogurt, and vanilla extract. Mix until smooth.
4. Fold in grated cucuzza and zucchini.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
Cooking Time: 55-60 minutes
Cucuzza and Corn Chowder
A hearty and comforting soup that combines the sweetness of corn with the earthiness of cucuzza, a type of Italian zucchini.
Ingredients:
– 2 medium cucuzze, sliced into 1/4-inch thick rounds
– 1 cup frozen corn kernels
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup chicken broth
– 1 cup heavy cream or half-and-half
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cucuzze, paprika, salt, and pepper. Cook for 5-7 minutes or until the cucuzze is tender.
5. Stir in the corn kernels and chicken broth. Bring to a simmer.
6. Reduce heat to low and stir in the heavy cream or half-and-half.
7. Simmer for 10-15 minutes or until heated through.
Cooking Time: 25-30 minutes
Cucuzza and Basil Pesto Pasta
This refreshing pasta dish combines the sweetness of cucuzza squash with the brightness of basil pesto, perfect for a light and satisfying meal on a warm summer evening.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or fettuccine)
– 1 medium-sized cucuzza squash, peeled and sliced into thin rounds
– 1/4 cup freshly made basil pesto
– 2 tbsp olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add sliced cucuzza and cook for 3-4 minutes or until tender and lightly browned. Season with salt to taste.
3. In a separate bowl, combine reserved pasta water and basil pesto. Stir well to combine.
4. Toss cooked pasta with the cucuzza mixture and basil pesto sauce. If using Parmesan cheese, sprinkle on top and toss gently.
5. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Cucuzza and Caramelized Onion Tart
A sweet and savory tart that combines the flavors of cucuzza, a type of Italian summer squash, with caramelized onions and flaky pastry.
Ingredients:
– 1 sheet of puff pastry, thawed
– 2 medium cucuzza, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook the onion over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
4. Arrange the cucuzza slices on one half of the pastry, leaving a 1-inch border around the edges.
5. Top the cucuzza with the caramelized onions, leaving a small border around the edges.
6. Brush the edges of the pastry with the beaten egg and fold the other half over the filling to form a triangle or a square shape.
7. Crimp the edges to seal the tart and brush with the remaining egg wash.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 40-50 minutes
Cucuzza and Black Bean Enchiladas
A twist on the classic Mexican dish, this recipe combines the sweetness of zucchini with the bold flavors of black beans and enchilada sauce.
Ingredients:
– 4-6 Cucuzza (or zucchini), sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the black beans, cumin, and paprika; cook for an additional 2-3 minutes.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by dipping tortillas in the bean mixture, then placing them seam-side down in a baking dish. Top with enchilada sauce and shredded cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Cucuzza and Goat Cheese Pizza
This recipe combines the sweetness of cucuzza squash with the creaminess of goat cheese, all on top of a crispy pizza crust. Perfect for a unique dinner or appetizer.
Ingredients:
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 1 medium cucuzza squash, sliced into 1/4-inch thick rounds
– 8 ounces goat cheese, crumbled
– Fresh parsley, chopped (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Make the pizza dough by combining warm water, sugar, yeast, flour, and salt in a bowl. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
4. Punch down the dough, shape into a circle or rectangle, and transfer to a baking sheet.
5. Top the dough with olive oil, sliced cucuzza squash, and crumbled goat cheese.
6. Season with salt and pepper to taste. Sprinkle with chopped parsley if desired.
7. Bake for 15-20 minutes until crust is golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to taste the authentic flavors of Italy with these 18 delicious cucuzza recipes! From hearty stews and soups to crispy fritters and flavorful pasta dishes, there’s something for everyone. Try Spicy Cucuzza and Sausage Stew or Cucuzza Fritters with Garlic Aioli for a savory start. Or, go sweet with Grilled Cucuzza with Lemon Herb Marinade or Cucuzza and Mozzarella Stuffed Peppers. Whether you’re in the mood for comfort food or something light and refreshing, these recipes will transport your taste buds to Italy. So, get cooking and discover the versatility of cucuzza!
