Recipe by CHRISSYG
Inspired by Kim D and our common cucuza background :-) Cucuza is like a LARGE zucchini that grows past the size of a baseball bat if you let it. My grandmom used to get pretty creative with the stuff. Here was one of her recipes.
Top Review by Kim D.
This was delicious Chrissy! My cucuzza vine is starting to take off. No cucuzzas yet, but I found cucuzzas at the market this weekend and I just had to buy one. I picked your recipe and I'm so glad I did. The whole family loved it! The only changes I made were leaving out the mint (because I didn't have any) and adding tomatoes from the garden (only because I have so many I don't know what to do with). Thank you so much for posting your grandma's recipe, it was wonderful!
- 2 lbs cucuzza or 2 lbs zucchini, cut into approx 1 1/2 inch cubes
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1⁄4 cup extra virgin olive oil
- 1⁄8 cup red wine vinegar
- 2 -3 garlic cloves, sliced
- 3 -4 tablespoons of fresh mint, coarsely chopped
Directions See How It's Made
- Steam the cucuza or zucchini over boiling water until soft but not mushy. This will depend on the denseness of the veggie, so keep your eye on it after about 3 minutes, keep checking.
- Transfer to a bowl and while still warm add the rest of the ingredients and toss.
- Allow to come to room temperature carefully tossing ingredients occasionally to evenly distribute the flavors.
- Serve at room temperature or slightly cool. (if made ahead and refrigerated, allow to rest out side of the refrigerator a few minutes before serving).