Sicilian long zucchini stew with onions, potatoes, and fresh tomatoes, all cut coarsely. A different way to cook long cucuzza or trumpet zucchini, a type of zucchini produced at this time of year mainly in Southern Italy, such as Sicily, for example. A rustic way, this one, to prepare the long zucchini with fairly large chunks and cooked all together. To tell the truth: it is really difficult to find in markets or greengrocers in the capital. At least, I speak for the places I frequent and where I live.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Mediterranean
- Seasonality: Summer
- Energy 327.98 (Kcal)
- Carbohydrates 28.52 (g) of which sugars 7.75 (g)
- Proteins 4.93 (g)
- Fat 23.92 (g) of which saturated 3.46 (g)of which unsaturated 0.32 (g)
- Fibers 5.31 (g)
- Sodium 1,574.89 (mg)
Indicative values for a portion of 250 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
- 250 g trumpet zucchini
- 2 g potatoes
- 1 tomatoes
- 1 teaspoon tomato paste
- Half onion
- 50 g extra virgin olive oil
- 8 g salt
- 8 leaves basil
- 2 glasses water
Tools
- Pot
- Cutting Board
- Knife
Steps
My habit is always to peel the long zucchini, even if it is tender and does not require it. Also peel the potatoes and cut both vegetables coarsely. In the same way, slice the onion into large pieces after peeling it. Drizzle some extra virgin olive oil in the pot and start by sautéing the onion and, after a few minutes, add the long zucchini. Wash and chop the tomato into pieces and add it to the pot over the zucchini. Also add the paste and cook for five minutes. Add the potatoes, adjust the salt, and the two glasses of water, stew the vegetables for 20 minutes. If necessary, gently stir with a wooden spoon. At the end of cooking and before serving, add fresh basil and another drizzle of raw extra virgin olive oil.
Tips
I would like to point out a recipe with cucuzza longa or long zucchini that I always prepare when it is harvest time and they are found in the markets: long zucchini in oil.
https://blog.giallozafferano.it/vaipinacucina/zucchina-lunga-sottolio/
https://blog.giallozafferano.it/vaipinacucina/zucchina-lunga-sottolio/
FAQ (Frequently Asked Questions)
Should the seeds of the stewed long zucchini be removed?
I usually never remove the seeds of the long zucchini if it is tender, otherwise, to prepare the long zucchini stew, I prefer to remove them.
