18 Delicious Cucuzza Recipes Flavorful

Ever find yourself staring at a cucuzza squash and wondering what magic you can whip up with it? You’re in luck! From cozy soups to vibrant stir-fries, this versatile summer squash is about to become your new kitchen favorite. Whether you’re a cucuzza newbie or a seasoned pro, these 18 delicious recipes will inspire your next meal. Let’s dive in and discover your next go-to dish!

Sauteed Cucuzza with Garlic and Olive Oil

This simple Southern Italian dish lets cucuzza squash shine with just a few bold flavors—perfect for a quick weeknight side.

Ingredients:

• 1 medium cucuzza squash (about 1 lb), sliced into 1/4-inch half-moons
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 3 tbsp olive oil in a large skillet over medium-low. Add 4 garlic cloves and 1/2 tsp red pepper flakes; cook 1 minute until fragrant but not browned.
2. Add cucuzza and 1/2 tsp salt, tossing to coat. Cook 8–10 minutes, stirring occasionally, until squash is tender but still slightly crisp at the edges.
3. Remove from heat and stir in 1 tbsp parsley. Taste and adjust salt if needed.

The magic here is in the contrast—silky squash with a gentle bite, balanced by that garlicky, spicy oil clinging to every slice.

Tip: For extra depth, finish with a squeeze of lemon or a sprinkle of grated Pecorino Romano.

Cucuzza and Tomato Stew

This hearty, veggie-packed stew is a Southern Italian classic with a comforting balance of tender cucuzza squash and tangy tomatoes—perfect for a simple weeknight meal.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 lb cucuzza squash, peeled and cut into 1-inch cubes
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the cucuzza squash, crushed tomatoes, vegetable broth, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low.
3. Cover and cook for 20–25 minutes, stirring occasionally, until the squash is fork-tender.
4. Stir in the fresh basil and adjust seasoning if needed.

The magic here is in the cucuzza’s mild, almost zucchini-like texture—it soaks up the tomato broth beautifully without turning mushy. Serve with crusty bread for scooping up every last drop!

Tip: Can’t find cucuzza? Substitute with chayote squash or zucchini, but adjust cooking time (zucchini cooks faster).

Stuffed Cucuzza with Ground Beef and Rice

This hearty Sicilian-inspired dish turns mild cucuzza squash into a flavorful vessel for a savory beef and rice filling—comfort food with a twist!

Ingredients:

• 1 medium cucuzza squash (about 2 lbs), halved lengthwise and seeds scooped out
• 1 lb ground beef (80/20 blend)
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 cup marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush the cucuzza halves with 1 tbsp olive oil, place cut-side down on a baking sheet, and roast for 20 minutes until slightly softened.
2. Meanwhile, brown ground beef in a skillet over medium heat, breaking it apart. Drain excess fat, then add onion and cook for 3 minutes until translucent. Stir in garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper; cook 1 minute.
3. Add rice, 1 tbsp tomato paste, and 1/2 cup water to the skillet. Cover, reduce heat to low, and simmer for 15 minutes until rice is tender. Off heat, stir in Parmesan and parsley.
4. Flip cucuzza halves cut-side up. Stuff with beef mixture, top with marinara sauce, and bake uncovered for 25 minutes until squash is fork-tender.

The tender cucuzza soaks up the rich tomato sauce while keeping the filling moist—no soggy bottoms here!

Tip: For a quicker version, par-cook the rice separately and mix it into the beef after browning.

Cucuzza Fritters with Herbed Yogurt Dip

These crispy, golden fritters are a fantastic way to use summer squash, with a creamy herbed yogurt dip that balances their savory crunch perfectly.

Ingredients:

• 2 cups grated cucuzza (or zucchini), squeezed dry
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil (for frying)

For the Herbed Yogurt Dip:

• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, combine the grated cucuzza, flour, Parmesan, egg, parsley, garlic powder, salt, and black pepper. Mix until evenly combined.
2. Heat the olive oil in a large skillet over medium heat. Drop heaping tablespoons of the mixture into the pan, flattening slightly. Cook for 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
3. For the dip, whisk together the yogurt, lemon juice, dill, salt, and black pepper in a small bowl.
4. Serve the fritters warm with the herbed yogurt dip.

The contrast between the crispy fritters and the cool, tangy dip makes these irresistible as an appetizer or light lunch.

Tip: For extra crispiness, press out as much moisture as possible from the grated cucuzza before mixing.

Cucuzza and Potato Soup

This rustic Italian-inspired soup is comfort in a bowl—silky cucuzza squash and tender potatoes simmered in a savory broth with just the right touch of herbs.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups peeled and cubed cucuzza squash (1-inch pieces)
• 2 cups Yukon Gold potatoes, cubed (1-inch pieces)
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the cucuzza squash, potatoes, 4 cups broth, 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally, until the vegetables are fork-tender.
3. Use a potato masher to lightly crush some of the potatoes and squash, thickening the soup slightly while leaving plenty of texture. Stir in the parsley.
4. Ladle into bowls and top with Parmesan cheese if desired. The magic here? The cucuzza melts into velvety ribbons while the potatoes add just enough heartiness—no cream needed!

Tip: If cucuzza is hard to find, zucchini makes a fine substitute, though the texture will be softer.

Grilled Cucuzza with Lemon Zest

This simple yet vibrant dish lets cucuzza squash shine with a bright citrus kick—perfect for summer grilling nights.

Ingredients:

• 1 medium cucuzza squash (about 1 lb), sliced into 1/2-inch-thick planks
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Prep the grill: Heat a grill or grill pan to medium-high (about 400°F).
2. Season the squash: In a large bowl, toss cucuzza planks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill: Place cucuzza on the grill and cook for 3–4 minutes per side, until tender and char marks appear.
4. Finish: Transfer to a serving platter and immediately sprinkle with 1 tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp parsley.

The lemon zest caramelizes slightly on the warm squash, creating a sunny, herbaceous flavor that’s irresistible straight off the grill.

Tip: For extra depth, add a pinch of red pepper flakes with the salt and pepper.

Cucuzza and Chickpea Curry

This hearty, veggie-packed curry is a cozy weeknight winner—mildly spiced, creamy from coconut milk, and loaded with tender cucuzza squash.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 4 cups peeled and cubed cucuzza squash (1/2-inch pieces)
• 1 (14-oz) can full-fat coconut milk
• 1/2 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast for 30 seconds, then pour in coconut milk and stir to combine.
3. Add chickpeas and cucuzza, stirring to coat. Simmer uncovered for 15–20 minutes, stirring occasionally, until squash is fork-tender.
4. Remove from heat. Stir in 1/2 tsp salt and 1 tbsp lime juice. Garnish with cilantro.

The cucuzza’s delicate sweetness balances the earthy spices, while the chickpeas add just the right bite. Serve over rice or with warm naan!

Tip: Can’t find cucuzza? Substitute zucchini—just reduce simmer time to 10 minutes.

Roasted Cucuzza with Parmesan and Thyme

Roasted cucuzza squash gets a savory upgrade with nutty Parmesan and earthy thyme—a simple side that lets this mild veggie shine.

• 1 medium cucuzza squash (about 2 lbs), sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1/3 cup grated Parmesan cheese

1. Preheat oven to 425°F. Toss cucuzza rounds with olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and thyme until evenly coated.
2. Arrange in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, flipping halfway, until tender and lightly browned.
3. Sprinkle with 1/3 cup Parmesan and broil on high for 2–3 minutes until the cheese melts and crisps at the edges.

The high heat caramelizes the cucuzza’s natural sugars while the Parmesan forms a delicate, crackly crust—no breadcrumbs needed!

Tip: For extra depth, drizzle with honey or balsamic glaze right before serving.

Cucuzza and Shrimp Stir-Fry

This light yet flavorful stir-fry brings together tender shrimp and crisp cucuzza squash in a garlicky, savory sauce—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups cucuzza squash, sliced into 1/4-inch half-moons
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp fresh basil, thinly sliced

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the cucuzza and cook for 4–5 minutes, stirring occasionally, until slightly softened but still crisp.
3. Stir in the garlic, soy sauce, honey, red pepper flakes, and salt. Cook for 1 minute until fragrant.
4. Return the shrimp to the skillet, tossing everything together for 1 minute to coat. Remove from heat and sprinkle with basil.

The cucuzza’s mild sweetness balances the shrimp’s briny richness, while a hint of honey and spice ties it all together. Serve over rice or noodles for a complete meal!

Tip: If you can’t find cucuzza, zucchini works just as well—just reduce the cooking time by 1 minute.

Cucuzza Lasagna with Ricotta and Spinach

This twist on classic lasagna swaps noodles for tender cucuzza squash, making it lighter yet just as comforting.

Ingredients:

• 1 large cucuzza squash (about 2 lbs), sliced lengthwise into 1/4-inch strips
• 15 oz whole-milk ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese, divided
• 2 cups fresh spinach, chopped
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Brush cucuzza strips with 1 tbsp olive oil and arrange on a baking sheet. Roast for 10 minutes until slightly tender. Set aside.
2. In a bowl, mix ricotta, egg, 1/2 cup Parmesan, spinach, garlic powder, salt, and black pepper until combined.
3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer half the cucuzza strips, then half the ricotta mixture, 1 cup mozzarella, and 1/2 cup marinara. Repeat layers, ending with remaining marinara.
4. Sprinkle remaining 1/2 cup Parmesan and 1 cup mozzarella on top. Drizzle with 1 tbsp olive oil.
5. Bake at 375°F for 30 minutes until bubbly and golden. Let rest 10 minutes before serving.

The cucuzza’s mild sweetness balances the rich cheeses, while the spinach adds a fresh pop—no one will miss the noodles!

Tip: For extra flavor, sprinkle red pepper flakes between layers.

Cucuzza and Sausage Casserole

This hearty casserole brings together tender cucuzza (Italian squash) and savory sausage in a comforting, one-dish meal that’s perfect for weeknights.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 4 cups cucuzza, peeled and diced into 1-inch cubes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage, breaking it into crumbles, and cook until browned (5–6 minutes). Transfer to a plate.
2. In the same skillet, add 1 tbsp olive oil, onion, and garlic. Sauté for 3 minutes until softened. Stir in cucuzza, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until slightly tender.
3. Add diced tomatoes and cooked sausage to the skillet. Simmer for 3 minutes, then transfer to a greased 9×13-inch baking dish.
4. In a small bowl, mix 1/2 cup Parmesan and 1/2 cup breadcrumbs. Sprinkle evenly over the casserole.
5. Bake at 375°F for 20–25 minutes until bubbly and the topping is golden.

The cucuzza stays tender but holds its shape, while the crispy Parmesan breadcrumb topping adds the perfect crunch.

Tip: For extra richness, swap half the Parmesan with shredded mozzarella before baking.

Cucuzza and Corn Chowder

This creamy, veggie-packed chowder is a summery twist on comfort food—light yet satisfying, with a hint of sweetness from fresh corn.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium cucuzza squash (about 1 lb), peeled and diced
• 2 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add cucuzza squash and corn, stirring to combine. Pour in 4 cups vegetable broth and bring to a simmer. Cook for 15 minutes, or until the squash is tender.
3. Reduce heat to low. Stir in 1 cup heavy cream, 1 tsp salt, ½ tsp black pepper, and ½ tsp smoked paprika. Simmer for 5 more minutes to meld flavors.
4. Ladle into bowls and garnish with 2 tbsp fresh parsley.

The cucuzza’s mild, zucchini-like flavor lets the sweet corn and smoky paprika shine, while the cream adds just the right richness. Tip: For a lighter version, swap half the cream with whole milk—it’ll still be luxuriously smooth!

Cucuzza and Zucchini Bread

This tender, slightly sweet loaf is the perfect way to use up summer’s bounty—Cucuzza squash adds a subtle nuttiness while zucchini keeps it moist.

Ingredients:

• 1 ½ cups grated cucuzza squash (peeled and seeded)
• 1 cup grated zucchini (unpeeled)
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ⅔ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 tsp ground cinnamon.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, ⅔ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Fold in grated cucuzza and zucchini, then gently stir into the dry ingredients until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

The cucuzza adds a delicate earthiness that sets this bread apart from classic zucchini loaves—ideal for breakfast or an afternoon snack with a smear of cream cheese.

Tip: Squeeze excess moisture from the grated squash with a clean towel to prevent a soggy loaf.

Cucuzza and Lentil Salad

This bright, earthy salad is a refreshing way to enjoy cucuzza squash—its mild flavor soaks up the tangy dressing while the lentils add hearty protein.

Ingredients:

• 1 medium cucuzza squash (about 1 lb), halved lengthwise and sliced into 1/4-inch half-moons
• 1 cup cooked green lentils (or 1/2 cup dry, simmered 20 minutes until tender)
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh mint

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium. Add cucuzza and cook, stirring occasionally, for 6–8 minutes until tender but still crisp. Transfer to a bowl.
2. Whisk remaining 2 tbsp olive oil, lemon juice, honey, salt, and black pepper in a small bowl.
3. Toss warm cucuzza with lentils and dressing. Let sit 10 minutes to absorb flavors.
4. Fold in feta and mint just before serving.

The contrast of creamy feta against the lemony lentils and crisp squash makes every bite dynamic. Tip: For extra crunch, sprinkle with toasted pine nuts.

Cucuzza and Mushroom Risotto

This creamy risotto gets a Southern Italian twist with tender cucuzza squash and earthy mushrooms—comfort food with a fresh, garden-inspired vibe.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 cups cucuzza squash, peeled and diced into ½-inch cubes
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups low-sodium vegetable broth, warmed
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 5 minutes until browned. Toss in cucuzza squash and cook for 3 more minutes.
3. Stir in Arborio rice, toasting for 1 minute. Pour in ½ cup white wine, scraping the pan, and simmer until mostly absorbed.
4. Add ½ tsp salt and ¼ tsp black pepper. Ladle in warm broth, ½ cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total).
5. Once rice is al dente and creamy, remove from heat. Fold in ½ cup Parmesan, 2 tbsp butter, and parsley. Taste and adjust salt if needed.

The cucuzza’s mild sweetness balances the umami-rich mushrooms, while the slow-stirred rice stays luxuriously velvety—no cream needed!

Tip: For extra depth, swap 1 cup of broth with mushroom stock.

Cucuzza and Basil Pesto Pasta

This light, summery pasta dish lets cucuzza squash shine alongside a vibrant homemade basil pesto—perfect for a quick weeknight meal with garden-fresh flavors.

Ingredients:

• 8 oz dried spaghetti or linguine
• 2 cups diced cucuzza squash (peeled, seeds removed)
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil, divided

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add cucuzza and sauté for 5–6 minutes until tender but still slightly crisp. Remove from heat.
3. In a food processor, combine basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until coarse. With the processor running, slowly drizzle in remaining olive oil until smooth.
4. Toss hot pasta with pesto, cucuzza, and a splash of reserved pasta water to loosen the sauce. Serve immediately.

The cucuzza’s mild sweetness balances the pesto’s garlicky punch, while pine nuts add just the right crunch. Tip: For extra brightness, stir in a squeeze of lemon juice before serving.

Cucuzza and Eggplant Parmesan

This hearty, veggie-packed twist on classic Parm layers tender cucuzza and eggplant with gooey cheese and tangy marinara—comfort food at its finest!

Ingredients

• 1 medium cucuzza squash (about 1 lb), sliced into 1/4-inch rounds
• 1 small eggplant (about 1 lb), sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, plus extra for sprinkling
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella
• 2 tbsp olive oil

Instructions

1. Prep veggies: Sprinkle eggplant slices with kosher salt and let sit 10 minutes to draw out bitterness. Pat cucuzza and eggplant dry with paper towels.
2. Bread: Set up a breading station—place flour in one bowl, beaten eggs in another, and mix panko, 1/4 cup Parmesan, oregano, garlic powder, and 1/2 tsp salt in a third. Dredge veggie slices in flour, dip in egg, then coat with panko mixture.
3. Pan-fry: Heat olive oil in a large skillet over medium. Cook breaded slices in batches for 2–3 minutes per side until golden. Drain on paper towels.
4. Layer & bake: Spread 1/2 cup marinara in an 8×11″ baking dish. Arrange half the veggies in a layer, top with 1/2 cup sauce and 1/2 cup mozzarella. Repeat layers, ending with remaining mozzarella and 1/4 cup Parmesan. Bake at 375°F for 20 minutes until bubbly.

The cucuzza stays slightly firm, adding a lovely contrast to the melt-in-your-mouth eggplant—plus, its mild sweetness balances the savory cheese perfectly.

Tip: For extra crispiness, broil the top for 1–2 minutes at the end (watch closely!).

Cucuzza and Carrot Slaw with Citrus Dressing

This bright, crunchy slaw is a refreshing twist on the classic, with crisp cucuzza and sweet carrots tied together with a zesty citrus dressing.

Ingredients:

• 2 cups thinly sliced cucuzza (about 1 small cucuzza)
• 1 cup shredded carrots (about 2 medium carrots)
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, combine the cucuzza and carrots.
2. In a small bowl, whisk together the orange juice, lime juice, olive oil, honey, salt, and black pepper until smooth.
3. Pour the dressing over the vegetables and toss gently to coat evenly.
4. Let the slaw sit for 10 minutes to soften slightly, then stir in the cilantro (if using).

The citrus dressing lightly softens the cucuzza while keeping its crunch, making this slaw perfect for picnics or as a light side for grilled meats.

Tip: For extra texture, add a handful of toasted sunflower seeds just before serving.

Conclusion

With so many tasty ways to enjoy cucuzza, this roundup has something for every home cook! Whether you’re roasting, sautéing, or baking, these recipes are sure to bring fresh flavor to your table. Give them a try, and let us know which dish is your favorite—don’t forget to share the love by pinning this article for later. Happy cooking!