This healthy plant-based Spicy Vegan Italian Cucuzza Squash Bake is an easy, savory recipe that's ready in under 30 minutes and is perfect for a Meatless Monday meal! It's a casserole made with fresh garden vegetables and is a comfort meal everyone will love!
Here's Why This Recipe Works
My top 3 favorite reasons:
- Use "Cucuzza" Squash or Yellow Squash
- Can Be Ready To Serve In Under 30 Minutes
- Options To Make A Vegan Version Or An Authentic Version With Non-Vegan Ingredients
You can feel good about making my healthy recipe because it's vegan, gluten-free, dairy-free, soy-free, and nut-free.
How To Make This Recipe: Step-By-Step Instructions
Here's how to make this recipe and I'll show you how easy it is with step-by-step instructions below.
Before beginning, preheat the oven to 350 degrees Fahrenheit and set aside an 8 x 8 baking dish.
Step 1: Prep the Veggies + Sausage
Firstly, you will need to prep the veggies + sausage:
- Cucuzza - Because cucuzza squash is usually extra-large in size, you may not need the entire piece. Start by cutting it in half, peeling the skin off, and cutting into small cubes.
- Onions, Tomatoes + Jalapeno - Dice each of these into small pieces.
- Sausage - Cut these into thin slices. You can use 2-4 sausage links, but I always use 4.
Step 2: Saute' the Veggies
Secondly, add the ingredients for the casserole to a non-toxic skillet and saute' them on low-medium heat.
After that, saute' the ingredients for about 10 minutes, or until the cucuzza and onions are soft.
Step 3: Assembly
Thirdly, once the cucuzza and onions are soft, transfer everything into the prepared baking dish.
- Add in the sliced sausage, diced tomatoes, and 1 cup of vegan shredded cheese.
- Stir everything together until all ingredients are evenly distributed.
- Sprinkle the additional 1 cup of shredded cheese evenly over the top.
- Lastly, bake at 350 degrees for approximately 15-20 minutes, or until the cheese topping is melted and golden.
Frequently Asked Questions
What Is "Cucuzza"(aka as "Gagootz")?
It's a type of squash that grows on a long vine, typically in backyard gardens - which is where I got mine.
However, cucuzza squash is traditionally used in Italian dishes like this Spicy Vegan Italian Cucuzza Squash Bake.
It's made with fresh vegetables + herbs such as cucuzza, onions, tomatoes, jalapeno, and garlic.
What Other Recipes Can I Make With Cucuzza?
Because cucuzza squash grows in abundance, it can be challenging to find creative ways to use it.
Another quick and easy recipe my Dad shared with me is this Italian Cucuzza Squash Stew, which is also super easy to make.
Can I Make This If We're Not Vegan?
Yes! If you are new to cucuzza, it's a classic Italian recipe that uses Italian sausage and real dairy cheese.
I got this recipe from my Italian dad, who makes the authentic version with Italian sausage and real dairy cheese.
However, I adapted his recipe to this vegan version so my family could enjoy it.
If you don't need the recipe to be vegan, make these substitutions for a more authentic cucuzza dish:
- Substitute the vegan sausage with --> Italian sausage
- Substitute the vegan cheese with --> real dairy mozzarella shredded cheese
In addition, if you didn't need the recipe to be gluten-free, you could sprinkle some bread crumbs over the top before baking.
Karielyn's Expert Tips + Ingredients Substitutions
Here are some of my expert tips to make this recipe perfectly:
Cucuzza. I've actually never seen cucuzza available in the grocery stores and get mine from my dad's home garden. But don't worry if you can't find fresh cucuzza - it can be substituted with zucchini or yellow squash.
Vegan Sausage: If you don't need the recipe to be vegan, this can be substituted with Italian sausage.
Vegan Shredded Cheese: If you don't need the recipe to be vegan, this can be substituted with real dairy mozzarella shredded cheese.
Jalapeno + Red Pepper Flakes. When I want my cucuzza dish to be spicy, I add a jalapeno and red pepper flakes. If you don't like spicy food or will be serving this to children, you can reduce the amounts or omit.
Avocado Oil: This can be substituted with organic extra-virgin olive oil in the same amount.
Onions: I used "white" onions in this recipe, but you can use your favorite variety with the exception of a sweet onion since this is a savory recipe.
Tomatoes: If you don't have fresh tomatoes on hand or want to save a little time, you can use (1) cup of organic fire-roasted diced tomatoes (14.5-ounce can) as a substitute.
Want More Healthy Plant-Based Dinner Recipes?
Check out these:
- Stuffed Pepper Soup
- Spicy Turmeric Twice Baked Potatoes
- Spaghetti Squash with Creamy Lemon Garlic Sauce
- or my CLEAN EATING Cookbook with over 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )
Spicy Vegan Italian Cucuzza Squash Casserole Bake
{ Plant-Based | Vegan | Dairy-Free | Soy-Free | Nut-Free }
Equipment
Ingredients
For the casserole:
- 4 cups cucuzza squash (peeled and cubed)
- 1 cup organic onions (diced)
- 3 cloves organic garlic (freshly crushed)
- 1 tablespoon 100% pure avocado oil
- 1/2 organic jalapeno (diced)
- 1/8 teaspoon organic red pepper flakes
For the add-in:
- 4 links "Field Roast" Vegan Italian Sausage
- 1 cup "Daiya" Vegan Mozzarella Shredded Cheese
- 1 cup organic tomatoes (diced)
For the topping:
- 1 cup "Daiya" Vegan Mozzarella Shredded Cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Set aside an 8 x 8 baking dish.
Prep the veggies + sausage:
- Peel and dice the squash, then dice the onions, tomatoes, and jalapeno.
- Slice the sausage into thin pieces.
Prepare the casserole:
- Add all the ingredients for the casserole to a non-toxic skillet and saute on medium-low heat for approximately 10 minutes, or until the onions and cucuzza are soft.
- Remove from heat and transfer to the prepared baking dish.
- Add the add-ins (vegan sausage, tomatoes, and mozzarella shredded cheese) to the baking dish and stir until everything is well combined.
- Sprinkle the mozzarella shredded cheese topping evenly over the top of the casserole.
- Bake at 350 degrees Fahrenheit for approximately 15-20 minutes, or until the cheese on top is melted and golden.
- Store in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
Brooke says
I made this tonight and it's fantastic. I used vegan sausage and low fat mozzarella cheese. I bought a cucuzza squash at the farmers market yesterday. I'll absolutely be making this again. Thanks!
Karielyn Tillman says
Hi there Brooke! I'm so glad to hear that you enjoyed the recipe and love that you added the vegan mozzarella to it. I'm also happy to hear that you were able to find cucuzza squash at the Farmer's Market. I've never been able to find any myself at the ones near us and had only gotten mine from my dad's garden.
Thank you so much for trying out the recipe and for taking the time to let me know how much you liked it...I sincerely appreciate it 🙂
Elizabeth Smail says
So, I didn't have any clue what to make for dinner, so I had a Cucuzza squash from my garden, and I'm always looking for different recipes to use them and I came across this one. Since I didn't have alot of time, I just used what I had on hand. I didn't peel the squash well enough, so I had some hard pieces, but it was really yummy. I used Aloha chicken sausages, tomatoes and onions from my garden and shredded mexican cheese. I had no Jalepenos so I used the Korean red peper for spice. I topped it with green and purple basil i grew. My husband really liked it. I will plan ahead next time and try this again using the vegan choices. I love growing cucuzza squash. I get so many, I am able to share with friends and neighbors.
Karielyn Tillman says
Hi there Elizabeth! I'm so glad to hear that you enjoyed the recipe and did really well with "making it your own" with what you had on hand. Those were some very creative substitutions, and I loved the Korean red pepper and green and purple basil (yum!).
But what I'm more excited about is that you actually grew the cucuzza in your own garden! Snaps for you!! It definitely produces ALOT which is how I ended up with the ones I got from my dad's garden. He had so many he was giving them away lol.
Thank you for trying out the recipe and for taking the time to let me know how much you liked it...I sincerely appreciate it 🙂
Gina says
Very good! Pleasantly surprised! We added the leftover rotissierie chicken we had and some diced up frying peppers from our garden. Delicious 🙂 I think I'd add a spicy sausage instead of the jalapeno (we are not vegetarian). Or even ground chicken/beef. It's a keeper.
Karielyn Tillman says
Hi there Gina! I'm so glad to hear you enjoyed the recipe! I love your ideas for additions to "make-it-your-own" and customize it to your liking!
Thanks so much for trying out the recipe and for taking the time to let me know how much you liked it...I sincerely appreciate it 🙂
Alanna Fizzuoglio says
Great Recipe!! made vegan for Me and my son who is Not vegan and he Loved!
Karielyn Tillman says
Hi there Alanna! I'm so very happy to hear that you enjoyed my recipe..and even more so that your son did as well! Your comment just made my day!
Thank you so much for trying out my recipe and for letting me know how much you liked it...I sincerely appreciate it 🙂
Christina Ferreri says
This recipe was amazing! We have been making a minestra for years and wanted to try a different recipe for a change. I used pork sausage and added bread crumbs to the top of the cheese. My sicilan husband loved it!
Karielyn Tillman says
Hi there Christina! I am so happy to hear that you enjoyed the recipe, and especially your husband! Thank you so much for trying it out and for letting me know how much you liked it...I sincerely appreciate it 🙂
Kevin Folta says
We made it with real sausage and cheese, and don't use organic produce. We're science minded here and prefer to respect all farmers for feeding us, including conventional farmers that produce beautiful produce at reasonable prices. We also sub'd shishito peppers for jalepenos-- much more consistent with the Italian theme of the dish. It was a very good, especially since we added the sausage raw and let it cook in.
Karielyn Tillman says
Hi there Kevin! I'm so happy to hear that you enjoyed the recipe and especially the additions you made! When my dad used to make it, he used real Italian sausage + cheese and he loved it that way too.
No worries, I 110% respect your choice for the type of produce you use and your support for local farmers - I only add "organic" to my ingredients because that's what I use for my family 🙂
Thank you for trying out the recipe and for taking the time to let me know you liked it...I sincerely appreciate it 🙂
Mickey says
I was given a Cucuzza and had no idea what to make with it. This recipe is a keeper!!!! Made it with hot Italian sausages and cheese. Served with a nice baguette .... great flavour!!
Karielyn Tillman says
Hi there Mickey! I can't tell you how happy I am to hear you enjoyed the recipe...it really means a lot to me since this recipe is so special to me.
Thank you for trying it out and for taking the time to let me know you liked it, I sincerely appreciate it 🙂
Bob says
I made a very large batch of cucuzza stew with onions, chopped whole tomatoes and small Italian sausage meatballs. It is not edible. Very bitter and sour. I have made this every year forever snd in fact this is my second batch this season. First batch was great. Grew the squash in my garden . One of the cucuzza was very green in color and difficult to peel. Never seen that before. I would really appreciate your observations. thanks
Karielyn Tillman says
Hi there Mr. Bob! Thank you for your question but I'm afraid I'm not experienced enough with cucuzza's to help you 🙁
I only know about cucuzza from my Italian dad (Garafola) and how he taught me to make it. He grew it in his backyard garden (just like you!) and that's the only time I've eaten it - when I made it at his house or brought some home to cook.
The story is one day he "threw a bunch of cucuzza seeds into the garden in his backyard and had a huge vine of cucuzza grow on it". It grew so out of control, the vine and cucuzza's climbed over his fence and into the neighbor's yard! We were making so many things with it, different varieties of stew, dehydrated cucuzza chips in the dehydrator and even cucuzza salsa.
Sadly, and sharing this with a broken heart, my dad passed away last year. Asking him about your bad cucuzza would be one of the many things I wish I could ask him. He would have loved to answer that question for you.
I'm sorry I couldn't be of much help but am so glad to know someone else who loves cucuzza as much as my dad did 🙂