Home » Sicilian soup of Zucchini long

Sicilian soup of Zucchini long

With pasta or rice

by Ada Parisi
5 min read

Sicilian long zucchini soup, Traditional and summer dish of Sicilian cuisine and family recipe. In Sicilian it is called “Pasta soup and cucuzza longa“. You wonder what it is? This is the so-called Snake gourd (lagenaria longissima), also called pumpkin from pergola. It can be grown both in the ground and in the pergola, precisely, and the fruits, pale green, long narrow, they can also pass through the meter in length. In Sicily, the lies, in summer, from June to September. But already in may on the market the famous tenerumi of “cucuzza longa”, with which you can prepare the SPAGHETTI GARLIC, Olio e TENERUMI. or very traditional SOUP OF SICILY tenerumi. And I cannot fail to mention the third hot soup of the Sicilian summer: the PASTA AND FRESH BEANS (that we call 'fagiopasta'). If you are curious, Watch it live in the VIDEO RECIPE on my YouTube channel.

The Long Courgette, What is it and how to cook

But how to cook the Sicilian long zucchini? For Sicilians, the long zucchini, that belongs to the family of cucurbitaceae, is a piece of heart. Traditionally, prepares in the simplest of all: with soup, with tomato and onion. It can be enriched with some potatoes and enjoy so, without anything else, or serve with pasta or rice. A cAsa, My mother always put on the bottom of the plate diced Parmesan crust, obviously well scraped, to flavor the soup. But many prefer to use the pSicilian ecorino Dop or salted ricotta. The choice is yours. I love this cucuzza longa soup with mixed, mixed pasta. But even simple broken spaghetti has its reason.

With my brother taking a competition to see who was more bits of cheese. The Sicilian soup of pasta and long zucchini can be enjoyed hot, If the night is cool enough, or lukewarm. I think only a Sicilian can understand the love there is in this dish. Of course, remember to have a look at all my SICILIAN RECIPES. Have a good day.

SOUP Sicilian LONG COURGETTE (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


a Zucchini snake, the so-called Sicilian 'cucuzza longa'

400 grams of fresh tomatoes

fresh basil,

extra virgin olive oil

two onions (Tropea or white)

a piece of crusty Parmigiano reggiano PDO (well cleaned and scraped) cut into small cubes

Grated Parmigiano Reggiano PDO or pecorino siciliano Dop or salted ricotta

120 grams of mixed type of Gragnano pasta joint, or broken spaghetti rigati or tubes

salt and pepper


Sicilian soup of pasta and long zucchini

To prepare the soup Sicilian long zucchini, you need to thoroughly wash the zucchini snake, delete ends, then peel it: I would recommend that you use a peeler, because the skin is pretty tough. Make the zucchini snake into pieces, then cut each piece in half lengthwise, then make it into chunks.

Peel the onions, cut them in half and slice them. Wash the tomatoes, incise the skin with a sharp knife and Parboil for a few seconds in boiling water, then dip them in cold water: so you can peel them in an instant. Cut them in half, eliminate vegetation water and seeds and obtain from tomato aquifers many fillets.

Put in a large pot the long chunks of Zucchini and onion, Add cold water (not beyond the level of Zucchini, What are aqueous itself) and pour some extra virgin olive oil. Season with salt (not too, there's always time to fix the salt) and cook for about 15 minutes after the water boils: When the zucchini will become translucent, Add the tomato. Cook for another 5 minutes, then try to adjust the salt. Fire off, combine a little fresh, hand-broken basil. I recommend you to let the soup rest a little before adding the pasta, why so your soup will be very long but much more flavorful Zucchini.

Bring the soup to a boil, Add the pasta and cook to leave the pasta al dente.

Put in each soup plate a few pieces of Parmesan crust, pour over Zucchini soup long, topped with a drizzle of extra virgin olive oil. Add a little fresh ground black pepper and grated Parmesan cheese. Garnish with a few leaves of Basil and serve immediately. Bon appétit!

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Alesssandro 24 January 2020 - 14:11

Hi, she does not detract from the internal spongy zucchini?
Anyway happy to have discovered its pages. I will try to do pythons (I share all of his records).

Ada Parisi 26 January 2020 - 18:52

Hello Alexander, I take it off only if they are large zucchini with the very abundant spongy internal, but if I find the young zucchini, thin and polished, no need remove. Best wishes and thanks for the appreciation. Appearance news pythons. ADA

Rosanna 25th October 2019 - 12:35

Pee be fussy the original recipe is:
long pumpkin , potatoes, tomatoes, diced celery, Onion ,oil, pepper salt, and pieces , or zest, pecorino pepper. Cooking all together WITHOUT ACQUA, as vegetables produce water themselves while you cook them, cook for at least 1 hour, then at the end if you want to add the dough, then you add water,

Ada Parisi 29 October 2019 - 11:20

Hello Rosanna, I've never heard your recipe. Certainly everyone has their own family recipe and, in the absence of coded recipes, it's always fine. We in the family have been preparing it for generations. ADA

Alexander 2 August 2017 - 17:08

Hi Ada.
in England and ehem find long Zucchini…do you think works the same using normal courgettes ? Here they call them “courgette”
Thanks Ada.

Ada Parisi 2 August 2017 - 19:26

Hello Alexander, obviously not found in England, think that even in Rome I find it difficult to. Certainly, then use the zucchini that you call courgette, the flavor will not be exactly the same but the soup is still good. Let me know, Hi Ada

Alexander 3 August 2017 - 00:46

Thanks Ada going to prove’ :)
Thank you for the beautiful recipe :)

Antonella 2 August 2017 - 11:36

Ada Bonjour!
Meanwhile, thanks for bringing me a Zucchini that I didn't suspect even existed (forgiveness! ;-)), and then I think it's a nice nutritious dish, yet lightweight for summer.
See you soon, saluti :-)

Ada Parisi 2 August 2017 - 16:28

Hello Antonella, Yes, It's a light summer dish but nutritious, especially if you put the dough. Often even without, adding the potato during cooking. Hugs and happy holidays

Giovanni 2 August 2017 - 09:12

Great soup, There is no denying! Dear Ada, If I wanted to replace the pasta with potatoes into chunks like they would vary the order and cooking times in your opinion? Thanks and Salutoni!…

Ada Parisi 2 August 2017 - 16:29

Hi John, Thank you very much, is a dish from my childhood that Sicily is an unfailing summer tradition. Often you put potatoes in place of pasta but changes little and nothing. You have to cut the potato into pieces more or less as large as the zucchini and put it all together with onion, proceeding with the recipe. In this case, You can eat even lukewarm. Warm greeting, ADA


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