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
  1. 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.)
  2. 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.
  3. 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.
  4. Preheat oven to 350°. Lightly spray a 1½-quart baking dish with cooking spray.
  5. 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.
  6. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/baked-cucuzza/