Prep 5 mins
Cook 10 mins
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.
- 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
- 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).
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!