Q: My Greek landlords have a beautiful, lush garden in our backyard, where they grow these unusual squash. They hang down from a trellis over the driveway and some get to be quite large. They generously presented me with one of these monsters, but they don't speak much English, so all I got was, "You cook? Yes. Big squash!" What is this lovely thing and how do I cook it?
Sent by Emily
Editor: Emily, wow! That is a stunner of a squash! My guess is that it isn't much different than zucchini or summer squash; it sounds like it grows rather like zucchini. I would cut it up, taste it, and see how it is raw, then proceed from there — grill it, roast it, or bake it into bread.
Readers, have you ever seen a squash like this?
Related: How To: Freeze Zucchini
(Image: Emily via email)
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It looks like a snake. Have not seen one of those before, but I must say I'm impressed with your neighbors.
It's called a cucuzza. My Italian friends grow them and the vines grow up trees with the incredibly long vegetables hanging down. Treat it the same as a zucchini. Here are some recipes: http://www.cucuzzasquash.com/recipe.html
Yes, my Sicilian friend introduced me to that too. I know it as an "Italian Long Squash" and I think it has to be peeled, unlike a zucchini.
cucuzza!!! my sicilian grandfather grew these in the backyard and gave them as gifts as well. they make a lovely stew (i remember the stew tasting tomatoey) ... you can also cut in half, scoop out the seeds (may want to boil first) and bake with a breadcrumb-parm-olive oil topping.
There is something similar in India, called a 'snake gourd'. The seeds need to be removed, but peel can be kept on in those, that helps retain the shape of the cooked pieces. We saute them in some oil with popped mustard n cumin seeds, and add some turmeric n salt..grated coconut can also be added in the end. Another method is to cook it with lentils n turmeric n salt and then do a 'tadka' with oil, mustard, cumin n some curry leaves.. We have it as a side for rice...hope you find somethig to do with it:)
Wow, I have never seen a squash grow so long. Slice it up to use in place of lasagna noodles in summer squash lasagna.
Am I the only one with a really dirty mind??
My mom has something similar in her back yard, but she calls it a "healing squash" because apparently when you cut part of it off, the cut end on the tree scabs over and "heals" itself. Is that the same thing?
So timely! Last night my in-laws gifted us a HUGE squash that has inspired me to completely revamp my grocery list for the week! :)
Emily, in addition to what has already been said, I love lightly sauteed zucchini tossed with pasta, in place of pasta noodles (sliced into thin strips), and baked into summery casseroles.
I would definitely taste first, as Faith suggested, and then plan out how you will use it so it doesn't go bad. Maybe someone else has a good suggestion on how to keep zucchini fresh once it has already been cut?
LOVE cucuzza!! Love it sauteed with garlic and olive oil and fresh tomatoes, over pasta.
I love all the Italians immediately knew: cucuzza! As my mama says, guhhguhtzza!
These are special treats! Enjoy it! They taste great and italianyc84 nailed how I always had it. Cut em up, dump in a pot and cook down with tomatoes, olive oil and garlic. SO good.
What about using a peeler to make long, long ribbons. You could cook it like spaghetti, and lightly dress it with olive oil and Parmesan cheese.
I wouldn't cook it at all. Simply peel into ribbons, toss good quality olive oil, basil, tomatoes, salt and pepper... maybe a little feta or parmesan.
Tender squash doesn't need cooking.
I dunno. Any vegetable that's the size of a Louisville Slugger---I'm pretty sure is over-grown. But I would definitely peel and seed. Maybe julienne and steam/stir fry quickly with fresh herbs in olive oil. Toss in some halved cherry tomatoes and grate some hard cheese on it.
zucchini (or cucuzza here) bread!
I've been enjoying raw squash and zucchini this summer, and a long skinny one like that is perfect. Slice as thin as a nickle and toss with thin sliced red onion, feta cheese, capers and/or olives and a drizzle of olive oil. Nice and refreshing!
You could also slice it a little thicker to use a little bases for appetizers - some cream cheese and a piece of lox would be tasty.
thanks for your help everyone! i think there's enough squash here to try more than one of your suggestions! -emily
Play baseball!!
My parents have been growing something very similar in their garden for as long as I can remember. In Bengali, they are called lau. My favorite way to eat it is in a spicy shrimp curry. The basic recipe can be found here:
http://bengalicuisine.net/2009/lau-chingri/
i second the lasagna suggestion...make a batch to eat now, then freeze a few batches too! you could use the vegetable in place of or in addition to noodles.
carrie
http://plumsintheicebox.typepad.com/
I had a really great summer vegetarian meal once where the host had zucchini boats filled with polenta and parmesan....it was so good! This makes me want to do it myself. Bet you'll get a couple great meals outta that big boy!