As the days grow longer and warmer, there’s nothing quite like savoring a fresh and flavorful meal that captures the essence of summer. One such ingredient that shines during this season is cucuzza, also known as zucchini or courgette, depending on where you’re from. This versatile vegetable is a staple in many Mediterranean cuisines and is incredibly easy to incorporate into your cooking repertoire.
Whether you’re looking for light and refreshing dishes perfect for hot summer days or hearty and comforting meals to warm up chilly evenings, cucuzza has got you covered. From classic stews and soups to innovative stir-fries and pasta dishes, we’ve gathered 20 mouth-watering recipes that showcase the best of what this amazing vegetable has to offer.
Sicilian Cucuzza and Tomato Stew
This hearty stew is a traditional Sicilian dish that combines the flavors of cucuzza squash, fresh tomatoes, garlic, and herbs. It’s perfect for a cold winter’s night or as a comforting side dish.
Ingredients:
– 1 large cucuzza squash (about 2 lbs)
– 3 lbs ripe tomatoes, chopped
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1 onion, chopped
– 2 sprigs fresh oregano
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the cucuzza squash in half lengthwise and scoop out the seeds.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the chopped tomatoes, oregano, salt, and pepper. Cook for 5 minutes.
5. Place the squash halves in the pot, cut side up. Pour in the chicken broth and cover with a lid.
6. Transfer the pot to the preheated oven and bake for 45-50 minutes or until the squash is tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 50-60 minutes
Stuffed Cucuzza with Sausage and Breadcrumbs
A flavorful summer squash recipe that combines the sweetness of cucuzza with savory sausage and crunchy breadcrumbs.
Ingredients:
– 4-6 cucuzza (Italian zucchini)
– 1 lb sweet Italian sausage, casings removed
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off both ends of each cucuzza and slice lengthwise into 1/4-inch thick boats.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Stuff each cucuzza boat with cooked sausage, leaving a 1-inch border at the top.
5. Mix breadcrumbs and Parmesan cheese in a small bowl. Beat the egg lightly and mix with breadcrumb mixture.
6. Brush the tops of the stuffed cucuzze with olive oil and sprinkle with breadcrumb mixture.
7. Place the stuffed cucuzze in a baking dish, seam-side down, and bake for 20-25 minutes or until tender.
Cooking Time: 20-25 minutes
Spicy Cucuzza and Shrimp Stir-Fry
This quick and flavorful stir-fry combines succulent shrimp with the sweetness of cucuzza (Italian summer squash) and a kick of spice. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 medium cucuzza, sliced into 1/2-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 2 minutes.
3. Add ginger and red pepper flakes; cook for an additional minute.
4. Add shrimp; cook until pink and fully cooked, about 2-3 minutes per side.
5. Add cucuzza rounds; cook until tender, about 3-4 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 10-12 minutes.
Italian Cucuzza and Potato Soup
This hearty soup is a staple of Italian cuisine, perfect for a chilly evening or a comforting meal any time of the year. With its rich flavors and tender vegetables, you’ll want to make it again and again.
Ingredients:
• 1 medium-sized onion, chopped
• 3 cloves of garlic, minced
• 2 medium-sized cucuzza (or zucchini), sliced
• 2-3 medium-sized potatoes, peeled and diced
• 4 cups of chicken or vegetable broth
• 1 can of diced tomatoes (14.5 oz)
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little olive oil until softened.
2. Add the sliced cucuzza and cook for an additional 3-4 minutes.
3. Add the diced potatoes, broth, and canned tomatoes. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Grilled Cucuzza with Lemon and Garlic
This refreshing summer recipe brings out the natural sweetness of cucumbers, paired with a tangy lemon-garlic flavor profile. Perfect for a light and flavorful side dish or snack.
Ingredients:
– 4-6 cucumbers (cucuzza)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt, to taste
– Fresh parsley leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Slice cucumbers into 1-inch thick rounds.
3. In a small bowl, mix together garlic and lemon juice.
4. Brush both sides of the cucumber slices with olive oil.
5. Grill the cucumber slices for 2-3 minutes per side, or until slightly charred.
6. Brush the grilled cucumbers with the garlic-lemon mixture during the last minute of grilling.
7. Season with salt to taste.
8. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 10-12 minutes
Fried Cucuzza Fritters with Parmesan
Savor the flavors of Italy with these crispy, cheesy fritters made with cucuzza (a type of Italian squash) and topped with nutty Parmesan cheese.
Ingredients:
– 2 medium cucuzze, grated
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, combine grated cucuzza, flour, and Parmesan cheese.
2. Add the beaten egg and mix until well combined.
3. Season with salt to taste.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small balls of the mixture into the hot oil, about 1/4 cup each.
6. Fry for 3-4 minutes or until golden brown and crispy.
7. Remove fritters from oil with a slotted spoon and drain on paper towels.
8. Serve warm with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Cucuzza Pasta with Garlic and Olive Oil
This classic Italian recipe combines the flavors of cucuzza (Italian zucchini) with garlic, olive oil, and pasta for a quick and delicious meal.
Ingredients:
– 8 oz. Cucuzza pasta
– 2 medium cucuzze, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– Salt, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the Cucuzza 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-high heat. Add the sliced cucuzze and cook for 3-4 minutes or until tender.
3. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
4. Combine the cooked pasta, cucumber mixture, and reserved pasta water in a large bowl. Toss to combine, adding more water if needed to achieve desired consistency.
5. Season with salt to taste. If using Parmesan cheese, sprinkle on top of the pasta.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Slow-Cooked Cucuzza and Pork Ribs
Slow-Cooked Cucuzza and Pork Ribs Recipe
As the cold winter days approach, warm up with this hearty and flavorful slow-cooked dish that combines tender pork ribs with sweet cucuzza.
Ingredients:
• 2 lbs pork ribs
• 1 large cucuzza (Italian squash), sliced into 1-inch pieces
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or slow cooker, combine pork ribs, cucuzza, onion, garlic, chicken broth, and olive oil.
3. Season with salt and pepper to taste.
4. Cover the pot or slow cooker and cook for 8-10 hours or overnight.
5. Remove from heat and let it rest for 30 minutes before serving.
6. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 hours
Pickled Cucuzza with Dill and Mustard Seeds
A classic Italian recipe that adds a tangy twist to the humble cucumber. This pickling method preserves the crunch of fresh cucumbers while introducing a burst of flavor from dill and mustard seeds.
Ingredients:
– 4-6 cucumbers (sliced into 1/8-inch thick rounds)
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) pickling salt
– 2 tsp (10g) dried dill weed
– 1 tsp (5g) mustard seeds
Instructions:
1. In a large bowl, combine sliced cucumbers and pickling salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Rinse the cucumber slices with cold running water to remove excess salt. Drain well.
3. In a medium saucepan, combine vinegar, water, sugar, and dried dill weed. Bring to a boil over high heat.
4. Reduce heat to low and simmer for 10 minutes.
5. Add mustard seeds and continue to simmer for an additional 2-3 minutes.
6. Pack the cucumber slices into clean glass jars, leaving about 1 inch (2.5cm) of headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
7. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 12-14 hours (includes cooling time)
Cucuzza and Chickpea Curry
This recipe combines the sweetness of cucuzza with the nuttiness of chickpeas, resulting in a deliciously flavorful curry that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 medium-sized cucuzza, sliced
– 1 can of chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric powder
– Salt, to taste
– 1 can of coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced cucuzza, cumin, turmeric powder, and salt. Cook for 5-7 minutes or until the cucuzza is tender.
5. Stir in the chickpeas and coconut milk. Bring to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Roasted Cucuzza with Rosemary and Red Pepper
A flavorful and aromatic twist on traditional roasted cucumbers, this recipe combines the sweetness of cucuzza with the pungency of rosemary and the subtle heat of red pepper.
Ingredients:
• 2-3 cucuzza (about 1 lb), sliced into 1/4-inch thick rounds
• 2 sprigs fresh rosemary, chopped
• 1 red bell pepper, seeded and chopped
• 2 tbsp olive oil
• Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cucuzza slices with olive oil, salt, and pepper until evenly coated.
3. Spread the cucumber mixture on a baking sheet lined with parchment paper.
4. Sprinkle chopped rosemary and red bell pepper over the cucumbers.
5. Roast in the preheated oven for 20-25 minutes or until cucumbers are tender and lightly caramelized, flipping halfway through.
6. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Cucuzza and Ricotta Stuffed Shells
Cucuzza and Ricotta Stuffed Shells Recipe
This classic Italian-American dish combines the simplicity of jumbo shells with the creamy richness of ricotta cheese, and the sweetness of cucuzza. Perfect for a cozy dinner or as a side dish.
Ingredients:
– 12-15 jumbo pasta shells
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh cucuzza (zucchini)
– 1 egg, lightly beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, cucuzza, and egg. Mix well.
4. Stuff each shell with the ricotta mixture, placing them in a baking dish as you go.
5. Sprinkle shells with salt and pepper to taste.
6. Bake for 20-25 minutes or until shells are lightly browned and filling is heated through.
7. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Mediterranean Cucuzza and Feta Salad
A refreshing summer salad that combines the sweetness of cucumbers, the tanginess of feta cheese, and the brightness of Mediterranean herbs.
Ingredients:
– 4-6 cucumbers (sliced into thin rounds)
– 1 block of crumbled feta cheese
– 1/4 cup of extra-virgin olive oil
– 2 cloves of garlic (minced)
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of chopped fresh oregano
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. In a large bowl, combine the sliced cucumbers, crumbled feta cheese, minced garlic, chopped parsley, and chopped oregano.
2. Drizzle the olive oil over the salad and toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 10 minutes
Savory Cucuzza and Cornbread Casserole
A hearty, comforting casserole that combines the flavors of roasted cucuzza (Italian zucchini) with a crispy cornbread crust. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 medium-sized cucuzza, sliced
– 2 cups frozen corn kernels
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the sliced cucuzza and corn kernels in a little bit of oil until tender.
3. In a separate bowl, whisk together flour, cornmeal, baking powder, salt, milk, egg, and melted butter.
4. Pour the batter over the roasted cucuzza mixture in a 9×13-inch baking dish.
5. Top with grated cheddar cheese (if using).
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Cucuzza and White Bean Stew with Herbs
This hearty stew is a perfect blend of tender vegetables, creamy beans, and aromatic herbs. It’s an easy and satisfying meal that’s ready in under an hour.
Ingredients:
– 1 large cucuzza (Italian summer squash), sliced into 1-inch thick rounds
– 1 cup dried white beans (such as cannellini or navy beans), soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cucuzza, white beans, oregano, thyme, salt, and pepper. Pour in the vegetable broth.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Sweet Cucuzza Bread with Cinnamon
Warm up to the aroma of sweet cucuzza bread infused with cinnamon, perfect for a cozy afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup grated cucuzza (zucchini)
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 tablespoon cinnamon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, yeast, and salt.
3. Add grated cucuzza, melted butter, egg, and cinnamon. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on wire rack for 10 minutes before transferring to a plate.
7. Dust with confectioners’ sugar, if desired.
Cooking Time: 45-50 minutes
Cucuzza and Goat Cheese Tart
This sweet and savory tart combines the flavors of cucuzza, a type of Italian summer squash, with creamy goat cheese and flaky pastry. Perfect for a warm evening dinner or as an appetizer for a special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium cucuzza, sliced into 1/4-inch thick rounds
– 8 ounces goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
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. Transfer to the prepared baking sheet.
3. Arrange cucuzza slices in a single layer, leaving a 1-inch border around the edges. Drizzle with olive oil and season with salt and pepper.
4. Crumble goat cheese over the cucuzza, leaving a small border around the edges.
5. Fold the pastry edges up to form a crust, pressing gently to seal. Brush with a little water and bake for 35-40 minutes, or until golden brown.
6. Remove from oven and let cool slightly before serving. Garnish with fresh parsley leaves.
Cooking Time: 35-40 minutes
Crunchy Cucuzza Chips with Sea Salt
Transform fresh cucumbers into crispy chips with a hint of sea salt, perfect for snacking or adding crunch to your favorite dishes. This recipe yields a flavorful and addictive snack that’s surprisingly easy to make.
Ingredients:
– 2 large cucumbers
– 1/4 cup sea salt
– 1 tablespoon olive oil
Instructions:
1. Slice the cucumbers into thin rounds, about 1/8 inch thick.
2. In a bowl, mix together the sliced cucumbers and sea salt.
3. Drizzle the olive oil over the cucumber mixture and toss to combine.
4. Spread the mixture onto a baking sheet lined with parchment paper in a single layer.
5. Bake at 200°F (90°C) for 1-2 hours or until crispy, flipping halfway through.
Cooking Time: 1-2 hours
Lemony Cucuzza Risotto with Fresh Basil
A creamy risotto infused with the bright flavors of lemon and zucchini, finished with a sprinkle of fresh basil.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium zucchini, diced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add warmed broth, 1/2 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 lemon juice and zucchini. Cook for an additional 2-3 minutes or until zucchini is tender.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped fresh basil.
Cooking Time: 25-30 minutes
Spaghetti with Cucuzza and Anchovy Sauce
This classic Sicilian recipe combines the simplicity of spaghetti with the bold flavors of cucuzza, anchovies, and garlic. A hearty and satisfying meal that’s perfect for any occasion.
Ingredients:
– 12 oz spaghetti
– 1 large cucuzza (zucchini), sliced into 1/4-inch thick rounds
– 3 anchovy fillets, rinsed and chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a separate skillet, heat the olive oil over medium-high heat. Add the sliced cucuzza and cook until tender, about 3-4 minutes.
3. Add the minced garlic and chopped anchovy fillets to the skillet. Cook for an additional minute, stirring constantly.
4. Combine cooked spaghetti with the cucuzza and anchovy mixture. Season with salt and black pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to beat the heat this summer with these 20 mouth-watering Cucuzza recipes! From classic Sicilian dishes like Stuffed Cucuzza with Sausage and Breadcrumbs, to innovative fusion flavors like Spicy Cucuzza and Shrimp Stir-Fry, there’s something for every palate. Enjoy refreshing salads like Mediterranean Cucuzza and Feta Salad, or cozy up with comforting soups like Italian Cucuzza and Potato Soup. Whether you’re in the mood for sweet treats like Sweet Cucuzza Bread with Cinnamon or savory snacks like Crunchy Cucuzza Chips with Sea Salt, this collection has got you covered. Dive in and discover your new favorite Cucuzza recipe!
