Re: [gardeners] Cucuzzi, aka Italian edible squash

George Shirley (
Wed, 10 Jun 1998 15:03:24

At 08:11 AM 6/10/98 -0600, you wrote:
>At 11:07 PM 6/9/98 +0000, you wrote:
>>George wrote:
>>> Had my first cucuzzi tonight for dinner, yep, that's all, cucuzzi, onions,
>>> and garlic. Taste is very near zucchini but a little sweeter. Cut one that
>>> was 12-14 inches long and about 3/4 inch in diameter then noticed one
>>> hiding in the huge leaves. It was 2 feet long and about 1.5 inches in
>>> diameter. Sliced them both and the skin was tender, the seeds were not
>>> formed yet, so cooked 'em and et 'em. 
>>They sound delicious. I saw my first squash blossom today. Ditto cukes. My 
>>garden is tiny and s-l-o-w this year. 
>>And then there are mother's Green Thighs (also thanks to That Lawndale 
>>Woman). Mother is out of town for a couple of weeks. This means the **6**
>>plants will be free to grow and grow and grow unchecked. I am planning on 
>>calling their nearest neighbors to warn them to head for the hills if they 
>>see any green tendrils approaching their property. I shudder to think how 
>>big one of the squash could get in 2 weeks.
>My God, six plants!  (My mail just got unstuck.  Was a system breakdown).
>Did the flower arranger/goatsbeard recipient recommend that?  Margaret, who
>has frozen a lot of mandolined zucc over the years.  I hate to see it for
>79 and 89 cents a pound in the stores mid-winter and think it looks good.  
What do you do with mandolined zucc besides make bread or cookies? Maybe I
could shred up some cucuzzi in the food processor.