The Bounty: Cocozelle

The Bounty: Cocozelle Squash

Cocozelle is an heirloom variety of zucchini from Italy, and is one of my favorite types of summer squash. The first thing to catch your eye when you first come across the cocozelle is the startling size: the largest of them are about the size of my forearm. Next, you notice the gorgeous striped pattern on the vegetable, the varying shades of light and dark green that match the squash’s gentle ribs. When you taste it, you’ll enjoy a crisp, clean, light flavor like a very mild zucchini, a perfect canvas for experimenting with cooking techniques and flavors. Finally, you get to walk around telling everyone you prepared cocozelle for dinner last night like some enchanting, Italian, gastronomic temptress (or tempter, as it were). The whole package is pretty much irresistible.

Like all squash, cocozelle are high in vitamin C, potassium, calcium and fiber. The punchy vinegar marinade in the below recipe acts as a nice counter-balance to the creamy fresh mozzarella. Serve as a salad with a meal or as a light lunch. Enjoy!

The Banquet: Marinated Cocozelle with Fresh Mozzarella

Serves 4

2 pounds cocozelle (about 3), cut ¼-inch round slices

½ pound fresh mozzarella balls

3 tablespoons olive oil

4 cloves garlic, crushed and minced

½ cup chopped fresh basil

¼ cup wine vinegar

1 ½ teaspoons fresh-ground black pepper

2 teaspoons sea salt

cracked black pepper to taste

Heat the 3 tablespoons oil in a large skillet over medium heat. Add garlic and cocozelle squash and cook briefly, stirring, until just tender (about 4 or 5 minutes). Transfer to a glass bowl and stir in the basil, salt, and vinegar. Season liberally with black pepper. Allow to sit for 5 to 10 minutes to marinate and cool. Once the squash has reached room temperature, toss in the mozzarella balls. Salt and pepper to taste. Serve immediately.