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Creole Baked Cucuzza Recipe

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This recipe for Creole Baked Cucuzza, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Harriet Duhe' Melancon


1 large cucuzza (about 36-inches long)
1/4 cup extra virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
1 pound ground beef
1/2 pound ground pork
1 14.5-ounce can diced fire-roasted tomatoes, drained
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese, divided
1 teaspoon dried oregano leaves
Salt and pepper

Prepare cucuzza. Cut off and discard ends and cut crosswise into three manageable pieces. Remove skin with a vegetable peeler, cut each piece lengthwise and scoop out the seeds. Chop into bite-size pieces and set aside.

In a large skillet, heat olive oil over medium-high heat. Add onions and cook until tender, 3-5 minutes. Add garlic and cook, stirring frequently, for 2 minutes more. Add meats and cook, until browned, 5-7 minutes. Stir in tomatoes and cucuzza. Reduce heat to medium and partially cover skillet. Cook, stirring occasionally, until cucuzza is tender, about 30 minutes.

Remove from heat and stir in bread crumbs, 6 tablespoons cheese and oregano. Season to taste with salt and pepper.

Preheat oven to 350 degrees. Pour mixture into a lightly greased baking dish, cover tightly with foil and bake for 30 minutes.

Remove foil, sprinkle top with reserved 2 tablespoons cheese and continue baking until cheese is melted, about 3 minutes more.

Let stand 5 minutes before serving.

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Number Of Servings:




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