Zucchini Baked in a Bag

Cucuzzeddi al Cartoccio
Serves 6


This is an ancient method of cooking—not only vegetables but also meat and fish (see the book). The funny part is trying to find a paper bag that doesn't have the name of the supermarket on it. Try explaining that to the checkout person while you're going through their supply of bags. It's OK, just tell them Dave Ruggerio sent you!


1/4 cup extra-virgin olive oil
6 small zucchini, washed and ends cut off
Salt and freshly ground black pepper
4 cloves garlic

For the sauce
3 tablespoons capers, rinsed
3 cloves garlic, peeled and finely chopped
12 sprigs fresh Italian parsley, leaves only, finely chopped
15 fresh mint leaves, very coarsely chopped
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil


Preheat the oven to 400 degrees F.

Brush the brown paper bag, inside and outside, with olive oil. Brush the zucchini with olive oil and season with salt and pepper. Place the zucchini in the bag with the garlic and close the bag tightly. Bake the bag in the oven for 30 minutes.

To prepare the sauce:
While the zucchini is baking, place the sauce ingredients in a bowl, mix well, and season to taste with salt and pepper.

When the zucchini are cooked, remove them from the bag, cut them into 2-inch pieces pour the sauce over them, and allow them to marinate at room temperature for at least 1 hour, preferably 2 to 3 hours. Serve them at room temperature or reheated.

Buy the Book!


David Ruggerio's Italian Kitchen:
Family Recipes from the Old Country

By David Ruggerio
Artisan, May 2000
Hardback, $30.00
Color photographs throughout
ISBN: 1-57965-115-1
Recipe reprinted by permission.


David Ruggerio's Italian Kitchen



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