Cucuzza Stew with Sausage and Eggs

Cucuzza squash grows in Italy...they love it on the farm. It’s something like zucchini flavored with Italian charm......

1 pound Italian Sausage
3 cup chicken broth
1 16 oz can diced tomatoes
1 16 oz can tomato sauce
4 med potatoes, peeled & cubed
1 lb cucuzza squash, sliced (can substitute zucchini)
1 med onion, chopped
2 cloves garlic, crushed
2 tsp Italian Seasoning
4-6 eggs (optional)

Heat 2-3 tbl of oil in bottom of soup pot. Cut sausage into 1“ slices and add to pot. Cook over medium heat until nicely browned. Add onions, potatoes, chicken broth, diced tomatoes, tomato sauce, garlic and Italian seasonings. Salt and Pepper to taste. Cover and bring to boil, reduce the heat to low and simmer for approximately 20-25 minutes.

Slice squash into 1” slices and add to pot. Continue cooking, stirring occasionally, for 8-10 minutes. If using eggs, bring stew back up to a boil. Crack eggs one by one and gently drop them into the stew; do not stir. Re-cover and simmer for another 8-10 minutes.

Serve with Parmesan cheese and crusty bread.