Pasta With Zucchini “Cucuzza”

by Janet Montell

1/2 onion-peeled and chopped
1 shallot-peeled and chopped
1/4 lb. spaghetti pasta
1/4 cup of chopped parmesan cheese
1 whole tomato-chopped
2 Tbsp flat leaf parsley – chopped
1 Italian long-style zucchini cut in large cubes (remove skin, you can substitute a regular, large zucchini if cucuzza is not available)
Salt and pepper to taste
3/4 cup of chicken broth or water
Optional: You may add cooked Italian sausage or pancetta

Saute onions and shallots in extra virgin olive oil. Add chopped tomato and zucchini cubes. Saute together and add broth, salt, pepper and parsley. As soon as the sauce begins to bubble, slowly add broken pasta to broth. Add cubed cheese and stir. Cook until pasta is al dente, serve hot. You may finish with some grated parmesan cheese.

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