Spicy Italian Cucuzza Squash Bake

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:

1. Use "Cucuzza" Squash or Yellow Squash
2. Can Be Ready To Serve In Under 30 Minutes
3. 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:

1. 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. 
2. Onions, Tomatoes + Jalapeno - Dice each of these into small pieces.
3. 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

This healthy plant-based Spicy Vegan Italian Cucuzza Squash Casserole 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!

{ Plant-Based | Vegan | Dairy-Free | Soy-Free | Nut-Free }

5 from 9 votes

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 4 servings

Calories : 258

Equipment

• 8 x 8 Baking Dish

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

US Customary - Metric

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

Cucuzza: Cucuzza is a member of the squash family so if you can't find any fresh cucuzza you can substitute with peeled and cubed organic yellow squash or even organic zucchini.

Onions: I like to use white onions in this recipe but you can use your favorite variety, except sweet onions, which I wouldn't recommend.

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.

Avocado Oil: Can be substituted with organic extra-virgin olive oil.

Jalapeno + Red Pepper Flakes: I added this to make the recipe spicy, but if you don't like spicy food or will be serving this dish to children, you can reduce the amounts of each or omit.

"Field Roast" Vegan Sausage: Can be substituted with your favorite vegan sausage. Note that "Field Roast" Vegan sausage is not gluten-free so if you need the recipe to be gluten-free, make sure you use a gluten-free vegan sausage. In addition, if you do not need the recipe to be vegan, you can use Italian Sausage as a substitute.

"Daiya" Shredded Cheese: You can substitute the "Daiya" brand with your favorite vegan shredded cheese. I prefer to use the "Daiya" brand because it does not contain soy, nuts, and is gluten-free. In addition, if you do not need the recipe to be vegan, you can use regular dairy shredded mozzarella cheese as a substitute.

Optional Garnish: You can sprinkle chopped fresh parsley over the top as a garnish before serving. Another option is to sprinkle regular or gluten-free bread crumbs over the top before baking.

Nutrition Information

Serving: 1svg | Calories: 258kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Sodium: 574mg | Fiber: 4g | Sugar: 5g | Calcium: 74mg

Course:Main Course

Cuisine:American,Italian

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

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 recipes that are gluten-free + vegan (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.