Stuffed Sicilian Cucuzza Squash (Gagootz)

I often make stuffed vegetables year-round using what’s in season. They are a great way to change up meals and invite creative combinations of flavors and textures.

In this recipe, long Sicilian squash called cucuzza are stuffed with a flavorful mix of Italian sausage, ground beef, shredded mozzarella and pecorino cheese, diced onion, garlic, spinach, fresh basil and shredded potato. The stuffed pieces are then roasted in a tomato-basil sauce until the squash is tender and the filling is cooked through. This is a hearty, comforting dish that highlights a unique Italian summer vegetable.

What is Cucuzza?

Cucuzza (pronounced ku-koo-za), sometimes called gagootz or googotz, is a long, cylindrical Italian squash with a smooth, pale green skin. Harvested in the heat of summer, cucuzza originates from Sicily and other southern Italian regions. Its defining feature is its length: mature cucuzza can grow very long, sometimes exceeding several feet.

This squash is usually grown in home gardens and at farmer stands rather than in large commercial operations, so it is less common in supermarkets. Cucuzza has a mild, sweet, slightly nutty flavor and a texture similar to zucchini or summer squash, although it generally takes longer to cook and, unless very young, should be peeled and deseeded before use. If you can’t find cucuzza, zucchini or yellow squash are excellent, widely available substitutes for this and most cucuzza recipes.

Cucuzza can be prepared in many ways: grilled, fried, stuffed, roasted, stewed, or blended into soups. Younger cucuzza are tender and have small seeds that may be left in; older cucuzza develop larger seeds and thicker skin that should be removed. This recipe celebrates cucuzza by stuffing it with a robust meat and cheese filling and roasting it in a simple tomato-basil sauce.

Serve it hot from the oven with a spoonful of the pan sauce and a sprinkle of grated pecorino, and enjoy a complete, balanced meal of vegetables, protein and savory sauce.

Ingredients for Stuffed Cucuzza Squash

To make this stuffed gagootz, you will need the following components:

How to Make Stuffed Cucuzza Squash, Step-by-Step

Follow these steps to prepare and roast stuffed cucuzza:

• Preheat the oven to 350˚F and place a rack in the center. Prepare the filling by combining Italian sausage (casings removed), ground beef, shredded mozzarella, grated pecorino, diced onion, chopped spinach, chopped fresh basil, beaten eggs, minced garlic, shredded potatoes and seasonings (salt, pepper, crushed red pepper). Mix thoroughly so the potatoes incorporate evenly.
• Pan-fry a small spoonful of the mixture to taste and adjust seasoning if needed. Let the filling rest, covered, for about 15 minutes while you prepare the squash.
• Prep the cucuzza: trim the ends, peel the skin (you may need to peel twice if the texture is coarse), slice the squash lengthwise, and scoop out seeds with a small spoon. Cut the squash into pieces about 2–3 inches long.
• Season the hollowed-out surfaces with a light sprinkle of salt and black pepper. Pour 4–5 cups of tomato-basil sauce into the bottom of a baking dish (or divide between dishes) and add a small drizzle of olive oil to the sauce.
• Fill each squash cavity with a generous portion of the meat mixture. Arrange the stuffed pieces on top of the sauce, stuffing side up, and drizzle lightly with a bit of olive oil. If you have extra filling, shape it into small meatballs and pan-fry them as a tasty snack.
• Cover the baking dish tightly with foil and roast for 30 minutes. Remove the foil, increase oven temperature to 400˚F, and continue roasting until the squash flesh is tender when pierced with a knife; this may take an additional 30 minutes depending on squash maturity. The filling should reach 165˚F internally; the filling will often be done before the squash becomes fully tender. If the pan looks dry during a longer roast, add a splash of water and recover the dish.
• Optional: for a lightly browned top, sprinkle grated pecorino over the stuffed squash and briefly broil for 1–2 minutes, watching carefully to avoid burning.
• Allow the roasted stuffed cucuzza to rest for 5 minutes, then transfer to a serving platter and spoon some pan sauce over each piece or serve the sauce alongside. Finish with an additional dusting of pecorino if desired. Buon appetito!

Recipe Substitutions and Variations

• Substitute Squash: If cucuzza isn’t available, use zucchini or yellow summer squash. They will cook faster, so adjust roasting time accordingly.
• Binders: Cooked rice or day-old bread cubes can replace shredded potato in the filling.
• Protein Options: Swap ground beef or pork for ground turkey, chicken, or lamb as preferred. Note that leaner meats may affect moisture and texture.
• Spicy Version: Use hot Italian sausage or a spicier tomato sauce for heat. A drizzle of chili oil after baking adds another punch.
• Crispier Top: Sprinkle breadcrumbs and pecorino on top before a short broil for a crunchy finish.
• Stovetop Method: Place stuffed squash in a wide pot or Dutch oven with sauce and simmer over medium heat until squash is tender, following the same doneness cues.

Cucuzza is most commonly found at farmers’ markets, farm stands and in home gardens rather than in mainstream supermarkets. Reach out to local growers or specialty markets, or consider growing it from seed if you have the space and a trellis for the vining plant.

Is cucuzza the same as zucchini?

Cucuzza is similar to zucchini in flavor and texture but usually larger and firmer, requiring more peeling, deseeding and longer cooking. Zucchini or yellow squash are fine substitutes when cucuzza is not available.

Does cucuzza need to be peeled or deseeded?

Yes. Mature cucuzza develop thicker skin and larger seeds that should be removed. Very young cucuzza have tender seeds that can be left intact.

How do you store cucuzza and can it be frozen?

Store whole cucuzza in the refrigerator and use within about a week. Cut and wrapped pieces keep better. You can freeze blanched, peeled and cubed cucuzza for several months, though texture will change; cooking and freezing a prepared recipe such as a soup or sauce often yields a better result.

Top Tips for Stuffed Cucuzza Squash

• Squash Choice: This recipe works well with other summer squash varieties. When using zucchini or yellow squash, reduce cooking time because they become tender more quickly.
• Prep Ahead: The filling can be made a day ahead. You can also stuff the squash and refrigerate raw for up to one day before baking.
• Serving Suggestions: Serve stuffed cucuzza as a main course with simple sides like sautéed greens, garlic-and-oil pasta, grilled vegetables, mashed potatoes, or a crisp mixed greens salad.
• Storage: Cool leftovers, refrigerate in an airtight container for up to five days, or freeze for up to three months. Reheat from thawed or partially frozen.

If you try this stuffed cucuzza recipe, enjoy the process and feel free to adapt the filling to your taste. The combination of tender roasted squash, savory meat filling and bright tomato-basil sauce makes a comforting, memorable meal. Mangia bene!