Long Cucuzza potatoes and eggs. A friend once told me that the first time she cooked the long zucchini, she left the peel on, and naturally, the result was a bit of a disaster… then she learned. This typical Sicilian zucchini is cultivated in the summer but can also be found in late autumn. It’s a very particular plant because it climbs, and the zucchinis literally hang down, it’s a sight to see. When I cook it, I make plenty and then freeze portions to enjoy in winter, simply with parmesan on top or adding it to pasta, or like today, with eggs. A simple, quick, and above all, tasty dish that everyone in the family enjoys. You already know my recipe long cucuzza or serpent, here I put the link in blue. Long cucuzza was once only found in southern Italy, but fortunately, I now find it at my greengrocer’s, I really like it, and I consume a lot during the production period. I also always prepare a few jars in oil for the winter.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Mediterranean
Seasonality: Summer, Autumn

468.25 Kcal

calories per serving

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Energy 468.25 (Kcal)
Carbohydrates 45.80 (g) of which sugars 6.78 (g)
Proteins 15.61 (g)
Fat 26.23 (g) of which saturated 5.23 (g)of which unsaturated 4.30 (g)
Fibers 5.30 (g)
Sodium 1,343.58 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 trombetta zucchini
10.58 oz potatoes
4 eggs
7.05 oz tomatoes
1/3 cup extra virgin olive oil
2 tsp salt
1.69 cups water
1 onion
4 slices rustic bread

Tools

Preparation

Cut the zucchini into cubes after peeling it. Do the same with the potatoes. In the pan, add all the ingredients starting with the onion, then zucchini, potatoes, and tomatoes. naturally oil, salt, and water.
Cook with the lid on for 30 minutes over medium heat.
When serving, add the eggs, and with five minutes of cooking, they will be ready.
This long cucuzza with potatoes and eggs can become a substantial second course just by adding the eggs.
Toast the slices of bread and accompany the long cucuzza with potatoes and eggs.