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Cucuzza Soup is based on a tradition Italian, summer recipe made with a unique Sicilian squash that’s similar to zucchini but taller than most children! Cucuzza squash is simmered in a light tomato-saffron broth with fresh basil leaves, garlic, onions and tomatoes and fortified with a sharp pecorino cheese rind then finished with some broken pasta for a perfect summer meal.

Enjoying this cucuzza squash recipe was an annual treat during our hot and humid New Jersey summers growing up. Both my Sicilian-American mom and aunt were big fans of the veggie whenever they could get their hands on some!
Some of my other favorite veggie-based recipes include Sicilian-Style Sautéed Cauliflower, Escarole with Pine Nuts and Raisins, Roasted Zucchini with Mint, Sicilian Caponata Relish, Sautéed Broccoli Rabe, Panko-Crusted Zucchini, Classic Tomato Bruschetta, Roasted Peppers and Italian Grilled Eggplant.
What the Heck is Cucuzza?
So, cucuzza (pronounced ku-koo-za), which is colloquially referred to as gagootz or googotz and also known as the “snake of Sicily” (serpent squash), is a cylindrical, long shaped, Italian squash that is harvested in the hot summer months of July and August. It originates from Sicily and the other southern regions of Italy and its seeds were likely brought over from the old country with Italian immigrants.
Technically a gourd, it has a smooth, pale green exterior and a semi-firm texture which it makes it much easier to cut compared to winter gourds like acorn and butternut squash.
Its signature characteristic is its length–it sometimes grows more than 3 feet long!
You rarely find gagootz in the supermarkets, if at all. It’s not ideal for commercial production as it and its tall, fast-growing vines require a lot of attention, sunlight, and water. It’s mostly available at farm stands and in home gardens. Traditionally, neighbors would share their cucuzza seeds with each other if anyone forgot to save them from the previous year’s crop.
To many Italian Americans, it’s as much a part of summer as the tomato.

What Does Cucuzza Taste Like and How Do You Cook It?
With a mild, sweet and subtly nutty flavor, cucuzza is very similar in taste and texture to zucchini and summer squash, albeit it takes longer to cook. So, even if you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with zucchini (or even yellow squash). The main difference in preparation is that cucuzza (unless very young) needs to be peeled and deseeded.
Cucuzza can be cooked just like any other summer squash–grilled, fried, stuffed, roasted, stewed (for ghiotta di cucuzza) or turned into soup as I have done here. One of my other favorite cucuzza squash recipes is simply with macaroni and a fresh tomato sauce topped with romano cheese. For something hearty, check out my delicious Stuffed Gagootz recipe!

Famous Cucuzza
There is something earthy and magical about cucuzza. It’s the topic of several Italian idioms and is often used as a term of endearment to describe a close friend or loved one. The slang version of the word was actually used in the famous final episode of The Sopranos when mob boss Tony Soprano asks his wife Carmela, “where’s googootz?” in reference to his son.
Italian-American crooner Louis Prima even wrote a song about this iconic vegetable, called “My Cucuzza”!
Click here to read more about this unique Sicilian veggie, along with some of its history, folklore and related idioms.
This cucuzza soup recipe is basically the one that my mom always made with one big exception. I added a pinch of fragrant saffron to it, which really amplifies the beautiful flavors in the dish, in my humble opinion. Saffron is derived from the stigma of the crocus flower, hand-picked one-by-one. It has a subtly sweet, hard-to-pin-down “je ne sais quoi” flavor and is a stunning ability to transform dishes. A little goes a long way with this premium spice and, while you can leave it out of the recipe and still have a delicious soup, I do hope you include it!
Hope you enjoy this easy recipe! It’s a complete, satisfying meal when paired with a loaf of crusty bread and a light green salad–ideal summer fare in my humble opinion. You can even serve this aromatic soup at room temperature on a hot summer day. And, top it off with a nice dollop of basil pesto if you have some on hand for a real treat! Mangia bene!

For more soup recipes, check out my cookbook, SOUPified, Soups Inspired by Your Favorite Dishes, which is filled with innovative soup versions of classic, comfort food recipes, such as Chicken Cacciatore Soup and Garlic Bread Soup.

How to Make Cucuzza Soup, Step-by-Step
Here are the steps to make this gagootz recipe:
- Gather and prep all ingredients. Peel, seed and cut the cucuzza squash into bite sized pieces/chunks or thin half/quarter moons.
- PRO-TIP: Cucuzza has a thick skin that must be peeled and large seeds that should be removed. Younger, smaller cucuzza have softer seeds which can be left in when cooking and eaten. The older the cucuzza, the tougher the seeds. If there is a thinner part of the cucuzza, as I had here, you may not need to remove those seeds. Also, you may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).






- Heat oil in a large pot or Dutch oven over medium-low heat. Add onions, half the basil, garlic and crushed red pepper and cook until the onions have softened a bit, about 5 minutes or so, stirring occasionally.
- PRO-TIP: You can cover the pot to speed this process along if you want.
- Add the cucuzza pieces, stir and cook for another 2 to 3 minutes.



- Add 2 cups broth and deglaze, scraping up any brown bits on the bottom of the pot.
- Then, increase the heat to medium. Add the rest of the broth, tomatoes, cheese rind, saffron, salt and black pepper and stir.



- Cover the pot and bring it to a simmer. Then, partially cover and simmer for about 15 to 20 minutes (or until the cucuzza is mostly tender).
- PRO-TIP: This time is approximate as older squash will take longer to cook.
- Next, uncover and stir in the pasta. Cook until the pasta is al dente, stirring regularly so that the pasta does not clump.
- PRO-TIP: Add more liquid (water or broth) if the soup becomes too thick.
- Turn off the heat, add the remaining basil, and taste and adjust seasoning. Remove any remaining cheese rind. Serve piping hot unadorned or lightly topped with a sprinkle of grated pecorino cheese, a drizzle of extra virgin olive oil and some additional fresh basil. That’s it!



Recipe Substitutions and Variations
- No Cucuzza? If you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with zucchini (or even yellow squash.
- Make it Gluten-Free and Lighter: Leave out the pasta for a very light and quick brothy soup. You will love it!
- Make it Vegan: Just be sure to use vegetable broth and leave out the cheese rind.
- Potatoes: Cubed potatoes are a great substitute for the pasta and will make the dish more like a cucuzza stew if you reduce the amount of broth.
- Pork it up! Brown one pound of Italian sausage (out of its casings) as the first step, then proceed with the recipe, for lots of additional flavor and richness.
- Add Beans: Stir in one pound cooked chickpeas, borlotti beans, lentils, navy beans or cannellini beans for increased protein and hesrtiness.
- Add Greens: For a good dose of dark leafy greens, add bite-sized curly endive, broccoli rabe, mustard greens, swiss chard or kale (or a mixture of these) at the same time as the zucchini. Or, stir in some baby spinach at the very end and cook it long enough to wilt.
- Add Chicken or Turkey: Add some pulled roasted chicken or turkey meat at the end, a few minutes after the pasta is added, for increased protein.

Frequently Asked Questions for Cucuzza Soup
Unfortunately, it’s a bit difficult to find this iconic, large Sicilian squash. Cucuzza is not commercially cultivated in the U.S. and is basically localized to home gardeners and specialty growers and farms. My best suggestion is to reach out to local farmers and ask them about it. Usually, if they are Italian American, they will have a small supply.
Or, buy some cucuzza seeds and try your hand at growing it yourself! Here are some tips on how to grow and care for cucuzza. Growing it is very similar to growing any other summer squash or gourd. A trellis is essential because it’s a vining plant and can reach lengths longer than 10 yards.
Most cuccuza recipes can also be made with classic green, gray or 8-ball zucchini or yellow crookneck (aka, “summer”) squash.
Cucuzza is also similar to a variety of squash called opo squash if you can find that.
Cucuzza is really large, so it likely won’t fit in your crisper drawer, but should be stored in the refrigerator if you’re not going to cook it for a few days. If you need to cut the cucuzza in half to fit it into your fridge, wrap the cut end with plastic wrap. Use it within one week.
You can also freeze peeled, seeded and cubed or sliced cucuzza for several months if you’re lucky enough to have an excess! Be sure to blanch the pieces for 1 minute before placing them freezer bags. Keep frozen for up to 6 months. But, know that its texture will change once frozen. Instead, I suggest cooking it in a recipe, like this soup recipe, and then freezing the soup itself.

TOP TIPS FOR CUCUZZA SOUP
- Cucuzza: This recipe works with other summer squash, such as green, gray or 8-ball zucchini or yellow crookneck squash. If you use one of these varieties, they will cook quicker than the cucuzza. Also, as cucuzza is technically a gourd, it has a thicker skin that must be peeled. Large seeds should be removed. Younger, smaller cucuzza have softer seeds which can be left in when cooking and eaten. The older the cucuzza, the tougher the seeds.
- Tenerumi: If you are lucky enough to get your hands on tenerumi, which are the slightly bitter leaves and shoots of the cucuzza squash, by all means add some to this soup! (You may need to increase the broth and seasoning a bit if you do, fyi.)
- Pasta: Stir the soup regularly once you add the pasta so that it does not clump or stick.
- Serving Suggestions: This soup is perfect for a summer lunch or light dinner. Pair it with a light green salad and some crusty bread. Or, serve it as a first course followed by plate of meatballs or sausage with sautéed broccoli rabe. Don’t forget to serve some homemade chili oil with the soup for all the spicy food lovers around your table! Sometimes, I’ll add a light sprinkle of pecorino cheese and drizzle of good olive oil to my bowl.
- Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days. Also, this soup freezes really well. Make a large batch, portion it into containers and freeze for up to three months to enjoy down the road. Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
More Great Recipes to Try
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
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Cucuzza Soup (Sicilian Squash Soup)
Equipment
- Large pot (or Dutch Oven)
- Dutch oven (or Large Pot)
Ingredients
- ¼ cup olive oil
- 2 cups diced yellow onions
- ½ cup chopped fresh basil, divided + more for serving
- 2-3 Tbsp thinly sliced or chopped garlic
- Pinch crushed red pepper
- 1 cucuzza squash (See NOTES.)
- 8 cups low- or no-sodium vegetable or chicken broth
- 1 (28-ounce) can whole tomatoes, crushed by hand + ½ can water
- 1 pecorino or parmesan rind
- 1 Tbsp or large pinch saffron
- 2 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 4 ounces fettuccine or other long pasta, broken into bite-sized pieces (1/4 pound)
- Grated pecorino cheese (optional for serving)
- Extra virgin olive oil (optional for serving)
Instructions
- Gather and prep all ingredients according to specifications above. (Please see the section above in the blog post forStep-By-Step instructions with photos.)
- Prep the cucuzza squash: Slice off and discard the ends then cut the squash down into more manageable pieces.Peel it, then deseed the large ends of the cucuzza using a small or grapefruit spoon. In the photo above, I did not need to deseed the small end of the cucuzza as it did not contain tough seeds. Use your judgement. If you’re not sure, just remove all seeds. Also, you may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).1 cucuzza squash
- Then, cut the squash into bite sized pieces/chunks or thin half/quarter moons.
- Heat oil in a 6-quart (or larger) pot or Dutch oven over medium-low heat. Add onions, half the basil, garlic and crushed red pepper and cook until the onions have softened a bit, about 5 minutes or so, stirring occasionally. You can cover the pot to speed this process along if you want.¼ cup olive oil, 2 cups diced yellow onions, 2-3 Tbsp thinly sliced or chopped garlic, Pinch crushed red pepper
- Add the cucuzza pieces, stir and cook for another 2 to 3 minutes.
- Then, add 2 cups broth and deglaze, scraping up any brown bits on the bottom of the pot. Increase the heat to medium. Add the rest of the broth, tomatoes, ½ can of water, cheese rind, saffron, salt and black pepper and stir.8 cups low- or no-sodium vegetable or chicken broth, 1 (28-ounce) can whole tomatoes,, 1 pecorino or parmesan rind, 1 Tbsp or large pinch saffron, 2 tsp salt, ½ tsp black pepper
- Cover the pot and bring it to a simmer. Then, partially cover and simmer for about 15 to 20 minutes (or until the cucuzza is mostly tender). This time is approximate as older squash will take longer to cook.
- Next, uncover and stir in the pasta. Cook until the pasta is al dente, stirring regularly so that the pasta does not clump. Turn off the heat, add the remaining basil, and taste and adjust seasoning. Remove any remaining cheese rind.4 ounces fettuccine
- Serve piping hot unadorned or lightly topped with a sprinkle of grated pecorino cheese, a drizzle of extra virgin olive oil, some additional fresh basil and some crusty bread. Buon Appetito!
Notes
- Can’t find cucuzza? If you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with zucchini (or even yellow squash.
- This recipe was made using 1 large cucuzza squash (weighing 3 pounds, 6 ounces) and makes a large batch (about 15 cups). It can easily be cut in half for a smaller batch, but it does freeze really well! I figured approximately 2 cups per serving, but adjust accordingly.
- This recipe would also work with other summer squash, such as classic green, gray or 8-ball zucchini or yellow crookneck (aka, “summer”) squash. If you use one of these varieties, they will cook quicker than the cucuzza.
- As cucuzza is technically a gourd, it has a thicker skin that must be peeled and large seeds that should be removed. Younger, smaller cucuzza have softer seeds which can be left in when cooking and eaten. The older the cucuzza, the tougher the seeds.
- You may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).
- If you don’t have saffron, don’t let that keep you from making this soup. It will still be delicious! (saffron does make it extra-special, though.)
- Be sure to stay close to the soup and stir it regularly once you add the pasta so that it does not clump or stick.
- I love using broken up fettuccine, like I did here, in this recipe, but a very thin capellini (broken up) or tiny pastina works well, too.
- The cucuzza can be partially or wholly substituted with green or gray zucchini or yellow (summer) squash.
- Add more liquid (water or broth) if the soup becomes too thick.
- If you prefer a vegan soup, just leave out the cheese rind and be sure to use vegetable broth.
- Don’t forget to remove any remaining cheese rind before serving.
- The pasta can be left out for a brothier, thinner and lighter soup. If you leave out the pasta, reduce the broth by about 20%.
- If you are lucky enough to get your hands on tenerumi, which are the leaves and shoots of the cucuzza squash, by all means add some to this soup! (you may need to increase the broth and seasoning a bit if you do, fyi.
- The soup can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.
- Consider portioning extra soup into containers to enjoy down the road! Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
I made this recipe and it was excellent! Easy to follow instructions. Brought back memories from childhood.