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Baked Zucchini With Luganica And Cheese

January 11, 2020

Three years on, we are still enjoying this dish.


Most of us have had zucchini in salads or perhaps fried. Here’s a new twist for the adventurous: Baked Zucchini With Luganica And Cheese. You can use a traditional large zucchini or, as I prefer, the large round version.

Now for a little background. Luganica is an Italian sausage found in the northern provinces of Trento and Bolzano. If you are not in these regions (who is?), you can substitute and decent pork sausage. Here’s the recipe:


1. Cut the top of a large round zucchini as you would with a Halloween pumpkin. Discard the top. If you are using a standard zucchini, cut it in half lengthwise.

2. Scoop out the pulp and the seeds. Discard the seeds and put the pulp aside in a bowl.

3. Pre-heat your oven to 325 degrees Fahrenheit (177 degrees Celsius).


4. Pre-cook one large luganica or other sausage with a little garlic…

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  1. L.Roach permalink

    Allen, my great-grandfather and his four sons built an entire grocery business on their homemade sausage. They called it “luganega” – sounds like lu-gon-yia. Genetti Sav-Way Market were a staple in the Hazleton, PA area. Here’s an article telling our story that was printed before our 2016 family reunion:

    Liked by 2 people

  2. 😊🌸❤️

    Liked by 2 people

  3. I´m a bad cook but I have to try this one

    Liked by 2 people

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