Summer Cucuzza Salad

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.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 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

1. 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.
2. Transfer to a bowl and while still warm add the rest of the ingredients and toss.
3. Allow to come to room temperature carefully tossing ingredients occasionally to evenly distribute the flavors.
4. 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).