Lindas Cucuzza Squash With Chicken And Pepperoni Food

LINDA'S CUCUZZA SQUASH WITH CHICKEN AND PEPPERONI

Linda's Cucuzza Squash with Chicken and Pepperoni image

I recently discovered Cucuzza squash at our local farm store. It looks like a pale green baseball bat. About the same size. Cucuzza is an Italian squash, now being grown commercially in Louisiana. It must be peeled and seeded. If you cannot get cucuzza you might substitute zucchini. Cucuzza has a mild flavor but a firmer flesh than zucchini.

Provided by Linda Howell @LindaTxRN

Categories Chicken

Number Of Ingredients 14

Ingredients

1 large onion, diced
3-4 clove(s) garlic, minced
1 large carrot, chopped fine
2 tablespoon(s) evoo
1 pound(s) skinless chicken breast cut into 1 inch cubes
1/2 cup(s) mini turkey pepperoni
1 cup(s) cucuzza squash, peeled and diced
1 tablespoon(s) tomato paste
2-4 - leaves fresh basil
- salt and pepper
1 cup(s) water
1 large can diced or crushed tomatoes
1/2 cup(s) heavy cream
- pecorino or parmesan cheese

Steps:

Saute onion in EVOO. Add garlic and cook until garlic is fragrant. Add chicken and cook until no longer pink. Add cucuzza and stir until tender. (about 5 minutes) Form hot spot and cook tomato paste. Add tomatoes, basil, salt and pepper and water. Stir and simmer about 10 minutes. Correct seasoning if necessary. Cook until thickness desired. Remove from heat. Stir in cheese and fresh torn basil. Enjoy!

CUCUZZA CAKE

Cucuzza Cake image

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

Ingredients

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
1 1/3 cups sugar
2/3 cup oil
2 teaspoons vanilla
1 cup grated cucuzza
1 teaspoon fresh orange zest
1/4 cup crushed pineapple, drained
3/4 cup pecans
1 cup powdered sugar
3 -5 drops milk
1/8 teaspoon almond extract

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.

STEWED TOMATOES AND CUCUZZA

Stewed Tomatoes and Cucuzza image

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

Ingredients

1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
3 cups cucuzza, peeled and diced
1 teaspoon dried basil
salt, to taste
pepper, to taste
parmesan cheese (optional)

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

Italian Cucuzza Stew image

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

Ingredients

1 lb lean ground beef
1 tablespoon olive oil
1 large red onion, sliced
2 -3 celery ribs, chopped
1 1/2 cups carrots, sliced
4 -5 garlic cloves, crushed and chopped
1 cucuzza, peeled and cubed
1 (28 ounce) can whole tomatoes
1 fresh bay leaf
1 teaspoon dried thyme
6 cups water
salt & fresh ground pepper

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

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Lindas Cucuzza Squash With Chicken And Pepperoni Food

LINDA'S CUCUZZA SQUASH WITH CHICKEN AND PEPPERONI

CUCUZZA CAKE

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.

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.

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