Italian-Americans in New Orleans have grown cucuzza in their backyards for decades. The giant summer squash is versatile, and can be used in just about any squash recipe. Reader Charles Pizzo noted: ...

Before you begin preparing the cucuzza take a 3-quart stockpot and boil the pasta only until it becomes al dente. Then drain it thoroughly in a fine-mesh colander and set it aside to cool. Meanwhile, ...

Sometimes, I try new ways to cook familiar favorites. Other times, I try to make a familiar favorite out of a new ingredient. This week, I thought I’d try my hand at cucuzza, often called Italian ...

Makes 4-6 servings. Recipe is by Teresa B. Day. 1 cucuzza (about 2 pounds or 8 cups cubed) 1 pound Italian sausage 2 tablespoons butter 2 tablespoons olive oil 1 small onion, diced 1½ cups tomato ...

There are green and yellow zucchini plus their dradle-shaped, relatives -- petite and delicate Patty Pans. But the squash family's over-sized cugini, the cucuzza, might well be the mother of all ...

STATEN ISLAND, N.Y. -- Talk about a Staten Island recipe, this "gagootz" or cucuzza made its way into an Indian-style pudding. It's delicious! It takes 10 minutes to prep and 30 minutes to cook.

In a heavy 5-quart Dutch oven, heat the olive oil to medium high. Then drop in the chopped onions and the garlic and stirring constantly lightly saute them together until they just soften (it is not ...

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1. Heat oven to 420 F. Peel and remove the seeds from the squash. Cut into ½-inch cubes. 2. Brown sausage in a Dutch oven or heavy, deep skillet until done. Remove from heat, drain and set aside. 3.