Stuffed Cucuzza Recipe

This stuffed cucuzza recipe is filled with my mom's best Sicilian meatball mixture and simmered in tomato sauce until rich and fragrant!

Course Main Course

Cuisine Sicilian-Italian

Prep Time 1

Cook Time 2

Servings servings

Calories 765kcal

Author Nadia Fazio

Ingredients

2 kg cucuzza squash or 2 smaller squash

For the meatball stuffing

500 grams ground meat beef, veal or pork or a combination of ground meats
3 cups fresh breadcrumbs from day old bread, crusts removed
1 cup milk may be replaced with water
1¼ cup Pecorino Romano cheese grated, or Parmigiano cheese
½ cup parsley chopped
1 clove garlic minced
2 large eggs
1 tbsp. olive oil
½ teaspoon salt
black pepper to taste

For the sauce

¼ cup olive oil for browning the stuffed cucuzza
1 small onion diced
1 clove garlic minced
690 ml tomato passata tomato purée
red pepper flakes optional
fresh basil optional
salt to taste

US Customary - Metric

Instructions

Prepare the meatball filling

Place the fresh breadcrumbs in a bowl, pour milk over them and toss to soak. Let sit while you prepare the remaining ingredients.
Place all meatball ingredients in a large bowl. Add the breadcrumbs soaked in milk. Use your hands to combine all ingredients well. Refrigerate while you prepare the cucuzza.

Prepare the cucuzza

Trim off both ends of the cucuzza and use a vegetable peeler to remove the outer skin.
Cut into approximately 3 inch lengths. Use a pairing knife and spoon to cut and scoop out the soft center of the squash where the seeds are located.

Stuff the cucuzza

Stuff the hollowed cucuzza pieces with the meatball filling. Do not over stuff the cucuzza or the filling will come out while they are simmering.
Depending on the size of cucuzza, you may have extra filling. Shape into meatballs and brown them in the pan in the next step before adding to the sauce.

To cook

Coat the bottom of a large Dutch oven or wide deep skillet with olive oil.
Over medium heat, brown both ends of the cucuzza until golden, about 3 minutes per side. Cook in batches if necessary, do not overcrowd the pan.
Once browned, transfer the cucuzza to a plate while you prepare the sauce.
Sauté the minced onion, garlic and red pepper flakes (optional) in the remaining oil in the pan.
Pour in the tomato purée and fresh basil leaves. Add about 2 cups of water to the jar or can that contained the tomatoes, swirl it around to gather any excess tomato purée and add to the pan.
Bring to a boil, then lower to a simmer. Nestle the cucuzza pieces in the sauce, they do not need to be fully submerged in the sauce.
Simmer loosely covered for 2 hours, until the cucuzza is tender. After 1 hour, flip the cucuzza pieces to ensure even cooking. Adjust the seasoning if needed.
You are now ready to boil your favorite pasta and enjoy this cucuzza meal!

Notes

Substitutes and Variations

-For a vegetarian version fill the cucuzza with my mom's meatless meatball mixture.
-If you don't have access to cucuzza, stuff other vegetables such as eggplant and peppers as posted in this recipe.
-Ground chicken or turkey may be used in place of traditional beef, veal or pork.

To Serve

-Enjoy the cucuzza as a main course along with a salad.
-Boil pasta of your choice and toss with the tomato sauce.

Storage

Keep leftovers refrigerated for up to 3 days.

To Freeze

Yes it can! Freeze the cucuzza along with the tomato sauce in a freezer safe container. Defrost over low heat in a large sauce pan until heated through.

Nutrition