What is a Cucuzza?

Cucuzza, pronounced Ku-Koo-Za, is a long green, Italian summer squash (gourd), popular in Southern Italy and Sicily.  It was brought to America by Italian and Sicilian immigrants and can be found growing in many Italian American home gardens, growing like crazy along fences and on trellises. 

Cucuzza has a slightly sweet, nutty taste and is firm in texture.  The outer skin is thick and must be peeled and the seeds should be removed, leaving the flesh to be cooked and enjoyed.  We think the taste is similar to zucchini, but the texture is more like an eggplant.  This squash is unique and loved by many.  When you cook cucuzza it brings out a slight sweetness.  It is most popular sauteed with tomatoes, onion, and garlic and served over pasta.  My Aunt Frances used to batter it with flour and cornmeal and fry it, then serve along with spaghetti and meatballs.  You can substitute cucuzza for zucchini in any recipe that calls for zucchini.   The leaves are also edible but have a slight bitter taste.  The leaves are called "tenerumi".  The leaves are best boiled or sautéed with garlic in olive oil and served in pasta dishes.  Check out the recipe page for inspiration on what to make with your next cucuzza!  Mangia!!!!