Long zucchini with potatoes and tomato, grandma’s recipe for the Sicilian soup made with the “cucuzza longa”. The long zucchini soup is a humble, vegetarian and vegan dish typical of Sicilian cooking, a simple and tasty grandmother’s recipe we all grew up with. This variety of zucchini, known by several names: Cucuzza Longa, Zucchina Pergola or Zucchina Trombetta, is characterized by a long, narrow shape and is perfect for stewing with potatoes, onion and tomato. I remember my grandfather often sowed “a cucuzza longa”, and my grandmother in summer besides the tenerumi (which are nothing more than the tender leaves of the same plant, cooked as a soup), also prepared “a cucuzza che patati”, that is zucchini with potatoes. Today no one grows them at my home anymore, but when I find long zucchini I gladly buy them and, taken by nostalgia, prepare the best long zucchini recipe in the world, the one my grandmother made, sometimes even adding pasta. Ready to discover together how to make Sicilian-style long zucchini? Let’s go to the kitchen, our recipe is waiting, but before you start cooking I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram!

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients to make long zucchini with potatoes and tomato

2.2 lb trombetta zucchini (or long zucchini)
1 onion (medium)
1.3 lb potatoes (about 3 medium potatoes)
2/3 cup tomato pulp (or rustic tomato purée or 2 ripe tomatoes)
to taste salt
to taste extra virgin olive oil
to taste basil

Tools

Pot
Cutting board

Steps to make Long zucchini with potatoes and tomato

Rinse the long zucchini; peel it only if the skin is tough, then cut it into small cubes. Peel the potatoes, rinse and dice them, and finally peel and chop the onion. Sauté the onion in a generous drizzle of oil, add the potatoes, season with salt and cook for 5-6 minutes, stirring often.
Season the potatoes, add the zucchini and the tomato puree or chopped tomatoes. Stir and cook another 5 minutes before adding about 2.5 cups (≈600 ml) of water.
Cook over moderate heat, covered, for about 30-35 minutes, then remove the lid and let some of the liquid evaporate, stirring from time to time.
When you obtain a creamy soup, turn off the heat and let it rest for 10-15 minutes before serving, flavoring with a little basil. You can serve the soup warm or at room temperature. Adjust the amount of water as needed.
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