Sauteed Cucuzza Squash

Zucchetta Lunga saltata

Cucuzza squash, also known as Sicilian squash or long Italian squash, is available mid-summer through the late fall and can grow anywhere. It is long and firm, rich in fiber, with a light green skin and pure white flesh. For us it is a summer squash; my mother cooks it often during all the season. This recipe is simple and healthy, and the dish that comes out is great.

Preparation time: about 1 hour
Cooking time: about  45 minutes
Class: economy-healthy

Serves  2-3

Ingredients:
1 cucuzza squash

Salt, enough to generously salt the raw squash
Extra virgin olive oil, about 7 tbsp.
2 garlic cloves, peeled and finely chopped
7-8 cherry tomatoes, finely chopped
1 tbsp. dried oregano

Method:

1.     Cut the 2 extremities of the long squash, peel and quarter it, then cut into long strips. Place the squash in a colander set over a bowl. Generously, salt it and let stand 1 hour.
2.     Discard liquid; rinse the squash under cold running water, then squeeze by hand to remove the water.
3.     Meanwhile, heat the oil in a large pan. Add the garlic and sauté until light brown. Add the cherry tomatoes, cover and cook for about 15 minutes on low heat.
4.     Then, add the squash and oregano, cover and let cook another 30 minutes or until tender. Taste the squash before serving and add more salt if needed.
5.     Serve warm with bread.