Stuffed cucuzza squash is filled with a savory, meatball-style mixture and roasted in a fragrant tomato-basil sauce until tender and full of flavor. Serve it as a main course with a simple salad for a Sicilian-inspired summer meal that’s both comforting and impressive.
I enjoy stuffing vegetables year-round using ingredients that are in season. It’s a great way to vary weeknight dinners and encourages creativity in the kitchen.
In this recipe I use long Sicilian squash known as cucuzza and stuff it with a flavorful mix of Italian sausage, ground beef, mozzarella and pecorino cheeses, onions, garlic, spinach, fresh basil and shredded potatoes. The potatoes act as a binder and a hearty filler. The stuffed squash is then baked over a bed of tomato-basil sauce so it finishes with a built-in, aromatic sauce.
What is Cucuzza?
Cucuzza (pronounced ku-koo-za) is also called “gagootz” or “googootz.” It’s a long, cylindrical Italian summer squash with a smooth, pale green skin. Commonly grown in Sicily and southern Italy, it can reach impressive lengths—sometimes more than three feet. In the U.S. it’s usually found at farm stands, farmers’ markets or in home gardens rather than mainstream grocery stores.
With a mild, slightly sweet and subtly nutty flavor, cucuzza is similar to zucchini and other summer squashes, though it usually requires a bit more cooking time and often needs to be peeled and deseeded when mature. If you can’t find cucuzza, zucchini or yellow squash are perfect substitutes for this recipe.
This versatile vegetable can be grilled, fried, stuffed, roasted, stewed (as in ghiotta di cucuzza) or made into soup. If you do find some cucuzza this summer, try this stuffed version—you’ll get a complete, satisfying meal with vegetables, protein and sauce all in one dish. Mangia bene!
Ingredients for Stuffed Cucuzza Squash
These are the main components used in this stuffed gagootz recipe:
- Cucuzza squash: The star ingredient. Peel and remove seeds from mature specimens.
- Ground beef and Italian sausage: A mix of beef and hot or sweet Italian sausage gives rich flavor.
- Shredded potato: Acts as a binder and filler in place of bread or rice; gluten-free and hearty.
- Onions, garlic, fresh basil: Essential aromatics for depth of flavor.
- Cheese: Mild mozzarella and sharp pecorino (or parmesan if you prefer a milder option). Freshly shredding mozzarella is best.
- Spinach: Fresh baby spinach works well; if using frozen, fully thaw and squeeze out excess liquid.
- Eggs: Help bind the filling so it holds together during baking.
- Tomato basil or marinara sauce: Lined in the baking dish to provide moisture and a sauce for serving.
How to Make Stuffed Cucuzza Squash, Step-by-Step
Overview of the preparation and cooking process:
- Preheat the oven to 350°F and arrange a rack in the center. Prepare the filling by combining Italian sausage, ground beef, shredded mozzarella, pecorino, diced onion, chopped spinach, chopped basil, beaten eggs, minced garlic, shredded potatoes and seasonings in a large bowl. Mix thoroughly. (Optional: use your favorite meatball recipe for the filling.)
- Prep the cucuzza: trim the ends, peel the skin, cut lengthwise, scoop out seeds with a small spoon and cut into 2–3″ pieces. If the skin feels gritty, you may need to peel twice.
- Season the hollowed cavities lightly with salt and pepper. Pour 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 hollowed squash piece generously with the meat mixture. Arrange the stuffed pieces over the sauce, stuffing side up. Drizzle lightly with olive oil. If you have leftover filling, shape it into small meatballs and pan-fry them for a tasty snack.
- Cover the baking dish tightly with foil and roast at 350°F for 30 minutes. Remove the foil, increase the oven to 400°F and continue baking until the squash is tender when pierced with a knife—this may take another 30 minutes depending on squash size. The filling should reach an internal temperature of 165°F; the stuffing will usually be done before the squash is fully tender. If the squash needs more time but is drying, add a splash of water and recover.
- Optional: for a lightly browned top, sprinkle grated pecorino over the stuffed squash and broil 1–2 minutes—watch closely to avoid burning.
- Let rest 5 minutes, then transfer to a serving platter and spoon sauce from the pan over the pieces or serve the sauce on the side. Sprinkle with extra pecorino if desired. Buon appetito!
Recipe Substitutions and Variations
- If you can’t find cucuzza, use zucchini or yellow squash. The preparation is essentially the same, but these varieties cook more quickly and typically don’t require peeling.
- Substitute cooked rice or diced day-old bread for the shredded potato if you prefer.
- Swap the meats for ground turkey, chicken or lamb, or use your favorite meatball recipe as the filling.
- For heat, choose hot Italian sausage or use an arrabbiata sauce and finish with a drizzle of chili oil.
- For a crisp top, sprinkle breadcrumbs and pecorino before broiling.
- To cook on the stovetop, place sauce in a large rondeau or Dutch oven, nestle the stuffed squash in the sauce, cover and cook over medium heat until tender, following the same doneness guidelines described above.
Frequently Asked Questions for Stuffed Cucuzza Squash
Cucuzza is uncommon in mainstream supermarkets. Look for it at farmers’ markets, local farm stands or specialty growers—especially those with Italian-American connections. If you can’t find it locally, consider purchasing seeds and growing it in a garden with a strong trellis for the vining plants.
Cucuzza is similar in flavor and texture to zucchini—mild, slightly sweet and nutty—but it often needs peeling and deseeding when mature and usually requires longer cooking. If you can’t source cucuzza, zucchini or yellow squash work well as substitutes.
Yes. Mature cucuzza develop a thicker skin and large seeds, so you should peel and remove the seeds. Very young cucuzza can be used with seeds intact, but older fruit may need extra peeling if the texture is gritty.
If not cooking right away, refrigerate whole or cut cucuzza (wrap the cut end) and use within about one week. You can freeze peeled, seeded and blanched cucuzza pieces for several months, but the texture will change; cooking and freezing prepared dishes or soups often preserves quality better than freezing raw squash.
Top Tips for Stuffed Cucuzza Squash
- Cucuzza selection: Younger squashes have tender skin and seeds; older ones require peeling and deseeding. If the flesh feels gritty, peel again.
- Make ahead: The filling can be prepared a day ahead and refrigerated. Raw, stuffed cucuzza can be assembled and refrigerated up to one day before baking.
- Serving: This is a hearty main course. Serve with a light salad, sautéed greens, simple pasta, roasted vegetables or mashed potatoes.
- Storage: Cool leftovers, then refrigerate in an airtight container up to 5 days or freeze up to 3 months. Reheat from partially thawed if frozen.
If you try this Stuffed Cucuzza Squash recipe, enjoy the flavors and feel free to adapt the filling to your preferences. Mangia!
Stuffed Cucuzza Squash (Sicilian Squash / Gagootz)
Equipment
- Box grater
- Cheese grater (optional)
- Baking dish
- Instant-read thermometer (optional)
Ingredients
For the Filling:
- 1 lb hot or sweet Italian pork sausage, casings removed
- 1 lb ground beef
- 8 oz shredded mozzarella
- 1 heaping cup small diced yellow onion
- 5 oz baby spinach, chopped
- ½ cup chopped fresh basil
- ½ cup grated pecorino cheese
- 2 large eggs, beaten
- 2 Tbsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- 2 Russet or Idaho potatoes (about 1⅓ lb), peeled and shredded
For the Cucuzza Squash:
- 1 cucuzza squash
- Pinch salt and black pepper
- 4–5 cups tomato basil sauce (homemade or store-bought)
- Extra virgin olive oil
- Grated pecorino cheese (optional for serving)
Instructions
- Preheat the oven to 350°F and place a rack in the center. Prep all ingredients.
- Make the filling: combine sausage, beef, mozzarella, onion, spinach, basil, pecorino, eggs, garlic, seasonings and shredded potatoes. Mix well. Optionally pan-fry a small piece to taste and adjust seasoning. Let the mixture rest about 15 minutes.
- Prepare the cucuzza: trim ends, peel, halve lengthwise, scoop out seeds and cut into 2–3″ pieces.
- Pour the tomato-basil sauce into a baking dish and add a small drizzle of olive oil. Lightly season the hollowed squash pieces with salt and pepper.
- Spoon a generous portion of filling into each squash piece and arrange them over the sauce, stuffing side up. Drizzle a bit of olive oil over the tops.
- Cover with foil and roast at 350°F for 30 minutes. Remove foil, raise oven to 400°F and bake until the squash is tender when pierced with a knife (another ~30 minutes depending on squash size). The filling should reach 165°F. If needed, add a splash of water and recover to prevent drying.
- Optional: sprinkle pecorino and broil 1–2 minutes for a light char—watch carefully.
- Let rest 5 minutes, then serve with sauce spooned over or on the side. Sprinkle with additional pecorino if desired.
Notes
- If cucuzza isn’t available, substitute zucchini or yellow summer squash. They will cook faster.
- This recipe used a very large cucuzza; scale quantities down if using smaller squash or fewer servings.
- Mature cucuzza require peeling and deseeding. Younger ones may be used without removing seeds.
- You can stuff small hollowed cylinders of cucumber-shaped pieces and stand them upright in the pan if preferred.
- Leftover filling makes great pan-fried meatballs.
- To store leftovers, cool completely and refrigerate up to 5 days or freeze up to 3 months.