Italian Cacuzza Stew Recipe

Italian Cacuzza Stew Recipe. Cacuzza sautéed with garlic and onions and cooked down with crushed tomatoes and basil.

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This post is very special to me and I am very happy to be able to share this recipe with all of you: Italian Cacuzza “Gagootz” Stew.

I am sure some of you are wondering, “What the heck is a cacuzza, or a gagootz?” Well, gagootz is the way my family, and a lot of Italian-American families pronounce the word cacuzza.

Now a cacuzza is an Italian squash (actually it is a gourd that has beautiful white flowers) that can grow as long as 6 feet, and probably even longer, but I have never seen one longer than 6 feet. The cacuzza is best picked around 3 feet long because it will be softer and sweeter, and resemble the flavor of a zucchini.

I have never seen a cacuzza in a grocery store or farmers market.

The cacuzza I use are grown in my garden. Growing and preparing this dish is something that has been passed down in my family. My Sicilian grandparents introduced me to cacuzza. I learned to grown cacuzza from my Nonno (grandpa), and I learned to cook cacuzza from my Mom, who learned from my Nonna (grandma).

Cacuzza is a vigorous vine and can grow over 10-15 feet. I plant my seeds a few weeks after my last frost, usually the middle of May and by the end of July I enjoy my first cacuzza. I grow the vines up a large trellis and let the cacuzza hang down. This picture gives you an idea how the cacuzza grows.

The cacuzza I used for this recipe was about 4 feet long. I would say about the size of 4 medium/large zucchinis. Here is what the cacuzza looks like cut into 4 pieces.

Growing and cooking cacuzza is something that has a very special place in my heart. I have very fond memories helping my Nonno in the garden and then taking pictures with the hanging gagootz. Now I am fortunate to be able to pass that tradition down to my children.

I really hope you enjoyed reading this post, Italian Caccuza Stew Recipe. I know you might not be able to find a cacuzza (more on that below in the “Invent Your Recipe” section), but I appreciate you taking the time to read my story about gagootz.

How to Make Italian Cacuzza Stew Recipe

Preparing the Cacuzza:

• Begin by peeling the skin off of the cacuzza and cutting into bit size pieces. In a bowl, add the whole tomatoes and crush with your hands.
• Next, in a large pot, add the extra virgin olive oil and bring to a high heat. Add the garlic and onions and sauté for 3 minutes, mixing occasionally.

• Next, add the cacuzza, 1 tsp. of salt, and the ground black pepper and sauté for 5 minutes, mixing occasionally.

Bringing The Recipe Together:

• Next, add the tomatoes, bring to a simmer, and cook for 20 minutes, mixing occasionally.

• Next add the eggs and let cook for 1 minute without mixing. Then, mix the eggs in, bring back to a simmer, and cook for 15 minutes, mixing every few minutes.

• At this point, taste the stew and if needed, add the additional 1 tsp. of salt and mix in. Finally, turn off the heat, add the basil, and mix well.

To Serve Italian Cacuzza Stew Recipe:

• Serve this Italian cacuzza stew recipe with crunchy Italian bread as the main entrée. Also, serve over your favorite pasta for an alternative option.

More Vegetarian Recipes To Try

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Zucchini sautéed with garlic, onions, tomatoes, and sweet potatoes and mixed with beans.

Stir Fry Cabbage with Green Beans

Cabbage sautéed with fresh green beans, tomatoes, and onions and mixed with stir fry sauce.

Italian Cacuzza “Gagootz” Stew Recipe

Tom Papia

Italian Cacuzza Stew Recipe. Cacuzza sautéed with garlic and onions and cooked down with crushed tomatoes and basil.

4.43 from 7 votes

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Prep Time 15 minutes mins

Cook Time 43 minutes mins

Total Time 58 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 1 large cacuzza or 4 medium zucchini
• 6 large eggs
• 1 can whole peeled tomatoes crushed with hands 28 oz.
• 1 medium sweet onion diced
• 4 cloves garlic sliced
• 2 tbsp. fresh basil sliced
• 1/4 cup extra virgin olive oil
• 2 tsp. salt
• 1/2 tsp. black pepper

Instructions

 

• Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.

Preparing the Cacuzza:

• Begin by peeling the skin off of the cacuzza and cutting into bit size pieces. In a bowl, add the whole tomatoes and crush with your hands.
• Next, in a large pot, add the extra virgin olive oil and bring to a high heat. Add the garlic and onions and sauté for 3 minutes, mixing occasionally.
• Next, add the cacuzza, 1 tsp. of salt, and the ground black pepper and sauté for 5 minutes, mixing occasionally.

Bringing Everything Together:

• Next, add the tomatoes, bring to a simmer, and cook for 20 minutes, mixing occasionally.
• Next add the eggs and let cook for 1 minute without mixing. Then, mix the eggs in, bring back to a simmer, and cook for 15 minutes, mixing every few minutes.
• At this point, taste the stew and if needed, add the additional 1 tsp. of salt and mix in. Finally, turn off the heat, add the basil, and mix well.

To Serve:

• Serve this Italian cacuzza stew with crunchy Italian bread as the main entrée. Also, serve over your favorite pasta for an alternative option.

Invent Your Recipe

Invent Your Recipe:

For this recipe I used cacuzza that I grew in my garden. I have also made this recipe before with eggplant, yellow squash, and zucchini. Zucchini is the closest comparison to cacuzza, so I would recommend that as the substitute.

This stew is very filling as is, but if you would like some more texture to the dish you could add carrots, potatoes, or beans. They would complement the cacuzza well, add some nice flavor, and make the dish even more hearty.

My favorite way to eat this dish is over some type of small pasta like orecchiette, ditali, shells, or gemelli. However, this stew can stand on its own with just some crusty Italian bread for dipping. I am sure you could mix this stew with rice, couscous, quinoa, or farro, but I have never tried that.

Nutrition

Calories: 350kcal

Keyword Cacuzza, Garlic, healthy, Italian Recipe, onions, Tomatoes, vegetarian, zucchini

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Invent Your Recipe:

For this dish, Italian Cacuzza Stew Recipe, I used cacuzza that I grew in my garden.

I know finding a cacuzza in the store is near impossible!

But if you ask around your garden friends, Italian friends, or Sicilian friends, they might have one they can give you. They will be so impressed you knew what a gagootz was that they will happily give you one. Plus, they will probably have so many growing they will be looking to offload one.

I have also made this recipe before with eggplant, yellow squash, and zucchini. Zucchini is the closest comparison to cacuzza, so I would recommend that as the substitute.

This Italian cacuzza stew recipe is very filling as is, but if you would like some more texture to the dish you could add carrots, potatoes, or beans. They would complement the cacuzza well, add some nice flavor, and make the dish even more hearty.

My favorite way to eat this Italian cacuzza stew recipe is over some type of small pasta like orecchiette, ditali, shells, or gemelli. However, this Italian cacuzza stew recipe can stand on its own with just some crusty Italian bread for dipping. I am sure you could mix this stew with rice, couscous, quinoa, or farro, but I have never tried that.

For more recipe ideas like this Italian Cacuzza Stew Recipe, check out our side dish recipes.

For even more ideas check out our pinterest page.