Koosa Core Saute

Servings: 2
Recipe by: Maureen Abood

This recipe scales up or down with ease, depending on what quantity of cores you have. Other vegetables like mushrooms or red bell pepper would be right at home with the cores in the saute as well. Koosa cores cook way down, so know that the yield is enough for one or two people, again depending on how much koosa you have cored.



  • 2 cups cores of summer squash, koosa or zucchini
  • 2 teaspoons kosher salt
  • 1 tablespoon extra virgin olive oil
  • 2 scallions, thinly sliced
  • 1 small clove garlic, minced
  • Pinch red pepper flakes
  • Few grinds black pepper
  • Pinch chopped fresh herbs, such as mint, parsely, cilantro, or dill


  1. Remove some of the liquid from the cores by placing the squash cores in a strainer over a bowl or in the sink. Sprinkle with the salt and let the cores drain for 15 minutes. Squeeze the cores to remove even more liquid. Discard the liquid or, if you're like Sitto, find another use for it.

  2. In a medium saute pan, heat the olive oil over medium high heat until it shimmers but does not smoke. Add the koosa cores and scallions and cooking, stirring occasionally, for about three minutes or until the cores are lightly caramelized.

  3. Off of the heat, stir in the garlic, red pepper flakes, and black pepper.

  4. Spoon the saute into a bowl and finish with a shower of chopped fresh herbs.