Stuffed Cucuzza Boats

Stuffed Cucuzza Boats

Servings

2, 1/2 or whole boat for serving

Barchette di Zucchine alla Siciliana, Sicilian-Inspired Stuffed Squash Boats

a mediterranean garden dish made with simple ingredients and plenty of flavor. perfect for a light lunch or evening meal, or side— inspired by the heart of sicilian cucina povera. tender squash is halved and hollowed, then filled with a savory mixture of sautéed onions, garlic, tomatoes, herbs, breadcrumbs, and either quinoa, lentils or chickpeas. Topped with capers, olives, or grated pecorino for briny depth, then baked until golden.

Stuffed Cucuzza Boats

Ingredients

  • summer squash (zucchini or cucuzza, or yellow squash), 2 medium, halved lengthwise
  • olive oil, 2 tbsp + more for drizzling
  • garlic, 3 cloves, minced
  • shallot or yellow onion, 1 small, finely chopped
  • potatoes, 1 cup chopped into small cubes
  • white quinoa, ½ cup cooked
  • optional veg addition: frozen peas, ¾ cup
  • breadcrumbs or nutritional yeast, ½–¾ cup
  • capers or chopped olives, 2 tbsp
  • dried oregano, ½ tsp
  • salt & pepper, to taste
  • choice of acid:
    cherry tomatoes or ripe tomato, 1 cup chopped
    or, ¾ cup tomato sauce (to pour right in)
  • fresh parsley or basil, ¼ cup chopped
  • ground red chili flakes, for serving (optional)

Directions

  1. Preheat oven to 375°f.

  2. Cook quinoa on the side, according to package instruction.

  3. Scoop out the center of each squash half with a spoon, leaving a sturdy shell. Chop the inner flesh and set aside.

  4. Heat olive oil in a skillet over medium. Add shallot or onion and garlic, and sauté until fragrant.

  5. Stir in the chopped potatoes, squash flesh, tomatoes, or sauce, capers, peas, oregano, salt, and pepper. Cook about 5–7 minutes, or until potatoes are tender.

  6. Remove from heat. stir in the breadcrumbs or nutritional yeast. Taste and adjust seasoning.

  7. Fill the squash boats with the mixture.

  8. Prep baking dish, slightly covering the bottom with water or broth, then place squash boats.

  9. Drizzle with more olive oil, sprinkle of salt, and pinch of red chili pepper flakes, if desired. (Add cheese like parmigiano-reggiano for the bake)

  10. Bake uncovered for 25–30 minutes, until squash is tender and tops are golden. Top with fresh chopped herbs.

  11. Serve warm, as an antipasto, a side to a protein, or enjoy alone for a light lunch.

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