STEWED TOMATOES AND CUCUZZA
I came up with this recipe because I had so many ripe cucuzza squash in my garden. Cucuzza is a long green Italian squash. They are sometimes hard to find, but if you can find one, this dish is worth trying! I serve it with wheat pasta and grilled chicken or Italian sausage.
Provided by Kim D.
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet and add onions and garlic.
- Saute until onions are tender (but do not brown).
- Add tomatoes and tomato sauce.
- Bring to a boil, then reduce heat and simmer 2 minutes.
- Add diced cucuzza, basil, salt and pepper.
- Simmer an additional 20-30 minutes, until cucuzza is tender.
- Add Parmesan cheese before serving, if desired.
Nutrition Facts : Calories 127.1, Fat 7.2, SaturatedFat 1.1, Sodium 532.6, Carbohydrate 16, Fiber 2.7, Sugar 7.1, Protein 2.4
ITALIAN CUCUZZA STEW
I grew up with this recipe. My grandmother would sometimes cook hers without the ground meat and would add a handful of fettucini to the pot.
Provided by Ntune2food
Categories Stew
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Brown the ground beef in a skillet, drain and set aside.
- In a large dutch oven, add the olive oil and sauté the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent.
- Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.
Nutrition Facts : Calories 135.3, Fat 6.2, SaturatedFat 2.1, Cholesterol 29.5, Sodium 60.6, Carbohydrate 9.9, Fiber 2, Sugar 4, Protein 10.8
SPICY TEXAS CUCUZZA-PEPPER RELISH
I came up with this recipe to use up the number of cucuzzas I have growing in my garden. This spicy condiment is perfect on hot dogs or hamburgers. The relish can also be poured over a block of cream cheese and served as a dip with chips or crackers.
Provided by Kim D.
Categories Peppers
Time 2h
Yield 6 8 oz. jars
Number Of Ingredients 16
Steps:
- Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
- Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
- Sprinkle pickling salt over cucuzza mixture and stir well to combine.
- Let cucuzza mixture sit on the counter at room temperature for 1 hour.
- Thoroughly rinse cucuzza mixture in a strainer under cold running water.
- Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
- Place drained cucuzza mixture in a clean bowl.
- Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
- In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
- Bring to a boil, stirring occasionally.
- Reduce heat to simmer for about 15 minutes, stirring occasionally.
- Remove Thai peppers from pot and discard.
- Add chopped cucuzza mixture to the stockpot.
- Cook for an additional 5 minutes or until veggies are tender.
- In a small bowl, combine water and cornstarch; mix to dissolve.
- Pour cornstarch mixture into stockpot and cook for 5 minutes.
- Pour into sterilized canning jars and process in a water bath for 10 minutes.
Nutrition Facts : Calories 328.4, Fat 0.6, SaturatedFat 0.1, Sodium 4726.5, Carbohydrate 79.7, Fiber 2, Sugar 70.2, Protein 2.1
KUSA MIHSHI - STUFFED LEBANESE SQUASH / CUCUZZA / KOOSA
Kusa - AKA Lebanese Squash / Zucchini / Courgette, Cucuzza. This is a recipe for a quick & simple version of the traditional stuffed Kusa dish.
Provided by Um Safia
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
- Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
- Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil then pour over the zucchini. Cover the pan with foil.
- Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.
Nutrition Facts : Calories 426.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 62.2, Sodium 1278.7, Carbohydrate 38.2, Fiber 7.5, Sugar 18.3, Protein 23.1
CUCUZZA CAKE
My Aunt Mae used to grow cucuzza's in her back yard when I was a little girl. Cucuzza is a long, green squash. She normally fried them up and served them with spaghetti every Sunday. I recently found this recipe for cucuzza cake. I made it last weekend and my family loved it... even the picky kids! My husband ate almost a whole cake for breakfast and asked me to bake some more! I guess I will be making this cake often! The original recipe said to bake for one hour, but my cakes were done at 45 minutes.
Provided by Kim D.
Categories Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, cinnamon, baking soda and baking powder together and set aside.
- Beat eggs with sugar, oil and vanilla.
- Add flour mixture to egg mixture, mix well.
- Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
- Mix well.
- Divide batter into 2 greased loaf pans.
- Pan should be about 1/2 full.
- Bake for 45 minutes, or until cakes test done.
- Let cool for about 10 minutes.
- Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
- Remove cakes from pans and glaze tops of cakes while warm.
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