HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Paw-Paw Palazzo’s Favorite Cucuzza
| Paw-Paw Palazzo's Favorite Cucuzza | Print |
Recipe By: Alice Morrow
Paw-Paw Palazzo's Favorite Cucuzza
Ingredients
- 4 nice size cucuzza (squash)
- 1 (16-oz.) chopped onion mix
- 2 T. minced garlic
- 2 (7 oz.) fresh pico de gallo
- 2 (14.5-oz.) cans Italian Stewed or Diced Tomatoes
- 6 fresh Roma tomatoes
- ½ c. balsamic vinegar
- ⅓ c. sugar
- 1 qt. chicken broth or stock
- Salt, black pepper, garlic powder to taste
- 2 -3 lbs. fresh peeled medium shrimp
- 1 (16-oz.) cooked spaghetti or pasta of your choice
- Freshly grated parmesan cheese
- Italian bread crumbs, optional
- Olive oil
Instructions
- Wash cucuzza and with vegetable peeler remove skin. Cut in half and remove large seeds. (My father liked the skin and seeds, so I never removed them. You will have to cook a little longer until the skin softens.)
- Cut into bite size pieces.
- In a large pot, drizzle olive oil in the bottom to cover it. Heat over medium heat.
- Saute onion mix until tender. Add garlic and cucuzza and sauté for about 5-8 minutes.
- Add the pico, tomatoes, vinegar, sugar, stock and season.
- Simmer and stir occasionally until cucuzza becomes tender.
- Right before serving, add seasoned shrimp and cook until shrimp are done.
- Taste for seasoning.
- Place hot pasta in a bowl and ladle the shrimp/cucuzza mixture over the top.
- Sprinkle with parmesan cheese and serve.
Notes
*****If you would like your mixture to be a little thicker add about ½ c. bread crumbs. You can also thicken more and add cooked ground meat and rice and make a casserole instead of placing over pasta. If you cut up the cucuzza finely and mix with the meat or seafood with rice you can stuff mirlitons, peppers or zucchini with the mixture. It is a very nice mild dish that you can add a million flavors to.
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