Long Green Thing, You Make My Heart Sing

The cucuzza - known in my home as googootz - may be my very favorite squash. I anxiously await summer because I await its seasonal goodness. OK, the absolute truth, Italian woman’s honor, is that I anxiously await summer because I can finally say goodbye to pale Tina and hello to Turbo Tanning Tina AND THEN I can say hello to this sweet, long, green squash that reminds me of childhood.

Cucuzza is no ordinary squash, you see, it’s quite special being as it can grow up to 3 feet in length and, when cooked, maintains its shape (in our house we would say it doesn’t get mooshada) and has a slightly sweet taste. You can’t stew zucchini, it’ll get mooshada, but the cucuzza is meant to be stewed down with tomatoes, onions, olive oil and fresh basil if you have it on hand. It’s really a double win if you buy the basil because then you can also make a batch of pesto with your leftovers. So, what I’m saying is - buy the basil. I've met a few Greek folks who pan fry it and/or stuff the cavity and bake it in the oven, so I'll be sure to try that before summer's end too - but for the time being I'm sticking to nostalgia and tradition. 

In our home we’d eat cucuzza over broken spaghetti or spaghett as my grandmother would say. It was served a main meal and, on some occasions, a side for a barbeque. I’ve been known to serve it for guests over fresh pasta or as a side covered in a mountain of pecorino snow. But, no matter what, my favorite way to eat googootz a la nonna will be at room temperature straight from the pot.

So when you see this long green thing, don't turn the other way. Take it home, cook it, and allow it to make your heart sing. 

XO

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  • 1 2lb. cucuzza (peeled, de-seeded and cut into ½" thick pieces)

  • 2 T. olive oil

  • 1 small onion (diced)

  • 1/2 of a 14 oz. can diced tomatoes OR 2 fresh plum/roma tomatoes, diced, preferred

  • 2 tsp. crushed red pepper flakes

  • Kosher salt

  • Basil

  • In a large pot, heat olive oil and add onions

  • Sautee for 5 minutes, on medium heat, or until fragrant

  • Add red pepper flakes

  • Add cucuzza and toss well - sauteing for another 5-7 minutes

  • Add salt and diced tomatoes, lower heat slightly, and let cook for another 15-20 minutes (cucuzza should be fork tender - but not mushy at all)

  • Remove from heat and add in basil

tina corradovegan, vegetables, veggies, vegetarian, sides, lunch, dinner, italian, healthyhabits, healthylife, healthychoices, healthy, health, healthyfood, tradition