Celebrate summer’s bounty with this hearty Baked Cucuzza recipe, featuring tender cucuzza squash, savory Italian sausage, and fire-roasted tomatoes. Sautéed with a medley of onions, celery, bell peppers, and garlic, then baked with Italian-seasoned bread crumbs and Parmesan, this comforting casserole is a flavorful way to enjoy this beloved Southern garden vegetable. Can’t find cucuzza? Early summer squashes or zucchini make an excellent substitute in this easy, satisfying dish.
Baked Cucuzza
Makes 6 to 8 servings
Ingredients
- 1 large (36-inch) cucuzza
- ¼ cup extra-virgin olive oil
- 1 large yellow onion, chopped (about 1½ cups)
- ¼ cup minced celery
- ¼ cup minced green bell pepper
- ¼ cup minced red bell pepper
- ¼ cup minced garlic
- 1 pound ground Italian sausage
- 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
- 1 cup Italian-seasoned bread crumbs
- 8 tablespoons freshly grated Parmesan cheese, divided, plus more to serve
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Garnish: celery leaves
Instructions
- Remove ends of cucuzza, and cut cucuzza crosswise into 3 manageable pieces. Using a vegetable peeler, peel cucuzza. Cut each piece lengthwise, and scoop out seeds (reserving seeds for spring planting). Chop into 1½-inch pieces. (You should have about 5 cups.)
- In a large skillet, heat oil over medium-high heat. Add onion, celery, and bell peppers, and cook, stirring frequently, until vegetables are tender, 3 to 5 minutes. Add garlic, and cook, stirring frequently, for 2 to 3 minutes. Add sausage, and cook, stirring frequently, until browned, 5 to 7 minutes.
- Stir cucuzza and tomatoes into sausage mixture. Reduce heat to medium, partially cover, and cook, stirring occasionally, until cucuzza is tender, 25 to 30 minutes.
- Preheat oven to 350°. Lightly spray a 1½-quart baking dish with cooking spray.
- Remove sausage mixture from heat, and stir in bread crumbs, 6 tablespoons cheese, and oregano until combined. Stir in salt and black pepper. Transfer mixture to prepared pan, and tightly cover with foil.
- Bake for 30 minutes. Uncover and sprinkle with remaining 2 tablespoons cheese. Bake until cheese is melted, about 3 minutes more. Let stand for 5 minutes before serving. Serve with cheese, and garnish with celery leaves, if desired.
