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Italian Vegetable Herb Stuffing




Source of Recipe


Internet


List of Ingredients




1 cucuzza squash (*what is cucuzza?)
½ lb. baby bella mushrooms-diced
1 green zucchini - diced
1 yellow zucchini - diced
¾ lb. fresh asparagus
1 small-medium size black knight eggplant - diced with skin
1 large onion - diced
3 shallots - diced
8 oz. croutons
1-1/2 unseasoned breadcrumbs
4 cloves of garlic (finely chopped)
½ cup extra virgin olive oil
3 large eggs
4 tbl. pecorino Romano cheese
½ tsp. black pepper
1 tsp. dry basil flakes
1 tsp. dry parsley flakes
1 tsp. imported Italian oregano
fresh basil (coarsely chopped)
fresh flat Italian parsley (coarsely chopped)
salt



Recipe



Preparing the Vegetables

Cucuzza: Cut the tip with a knife and begin to peel off outer tough skin. Split the cucuzza in half and remove inner core including all seeds. Dice the remaining squash into small cubes.

Asparagus: Trim 1 inch off the bottom stems of the asparagus. Boil for 3-4 minutes. Drain and set aside. Once cooled, cut into 1-inch pieces.

Zucchini, mushrooms, eggplant: Rinse clean and begin to dice zucchini, mushrooms and eggplant (with skin) into small cubes. Set aside.

In a skillet, add olive oil, diced onion, shallots, and garlic, salt - sauté until onions are translucent - add all chopped vegetables and dry herbs (excluding asparagus). Cook for 5-6 minutes until vegetables are tender. Add chopped asparagus and cook for additional 2 minutes.

In a large bowl, beat 3 eggs, grated cheese, black pepper, fresh basil and parsley - add mix from skillet and toss. Add 8 oz. or ½ lb. croutons and 1-1/2 cups of breadcrumbs. Place mix in a rectangular pan and bake at preheated oven of 350 degrees for 1 hour. Broil on high for 2 minutes for a crispy topping. Serve hot.