How to Grow Cucuzza Gourd

Italian families have enjoyed the unique variety of edible gourd known as Cucuzza for generations. Although it may not be readily available in grocery stores, learning how to grow cucuzza gourd in your garden is simple. Learn how to grow cucuzza gourd from seed, how to properly care for it, when to harvest & my favorite ways to enjoy this delicious gourd.

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What is cucuzza gourd?

The cucuzza gourd is a long green vegetable that can grow up to 2-3 feet in length (60-90cm). It has light green skin and white flesh, a mild and slightly sweet taste, and a firm texture. Cucuzza gourds are a popular ingredient in Italian cuisine. Thanks to their high fiber and low-calorie content, they are also a healthy addition to your diet. The cucuzza vine is known for being a prolific producer, and its night-blooming white flowers are edible and often pollinated by moths.

It is often called cucuzza squash but belongs to the gourd family (Lagenaria siceraria). The many names of cucuzza gourd include cucuzzi, calabash, Italian squash, the serpent of Sicily, bottle gourd, longissima, Italian edible gourd, suzza melon, Tasmania bean, and zucca.

When to plant cucuzza gourd

Ensure the soil is warm before planting the seeds – about 65°F (18.3°C) or higher, generally, at least two weeks after your last spring frost date.

Starting cucuzza seeds can be tricky – even experienced gardeners sometimes struggle.

In the low desert of Arizona, there are two planting widows for cucuzza gourd. Plant it in March or when the monsoon moisture comes in July and August. 

What conditions does cocuzza gourd grow best in?

Cucuzza gourd will thrive in areas with full-sun exposure (at least 6-8 hours) and well-drained soil rich in organic matter. One plant will quickly fill a trellis.

If using square-foot gardening, allow at least two squares for each plant. Plant them on the edge of a bed next to a trellis. 

Amend your soil with compost or a balanced fertilizer according to package instructions before planting.

How to care for cocuzza gourd as it grows

Cucuzza squash needs regular maintenance throughout its growing season if you want a successful harvest.  

• Once planted, give each plant some support, such as a cattle panel or large trellis, so its vines have something to climb on as they grow.
• Mulch around the base of the plant to prevent weeds and preserve moisture. 
• Prune the vine as needed for airflow and cut off any yellowed leaves.
• Water deeply whenever necessary (at least once weekly). During hot weather periods, water more frequently – at least twice per week. 
• Cucuzza vines produce male and female flowers. If you find female fruits are withering and not being pollinated, consider hand-pollination. To do this: remove a male flower, peel back the petals, and transfer the pollen from the male to the female flower.

When is the best time to harvest cucuzza gourd? 

To use as an edible gourd, harvest when young or anytime before it develops a hard shell. The seeds get larger as they grow. Once the gourd reaches 3 feet (1m) in length, it will begin to harden and mature. 

I like to harvest mine at about 18 in. (45cm). This length allows plenty of usable flesh, and the taste and texture are still good. 

Harvest the gourd by cutting the stem 3-4 in (7-10 cm) from the fruit. 

For use as an ornamental gourd, leave on the plant until the skin matures and hardens. The cucuzza skin may form small bumps. The seeds will rattle inside when the gourd is completely mature. 

Unfortunately, cucuzza seeds are not always readily available online. Consider leaving one plant to mature on the vine. Then, save seeds from the indelible gourd to plant again and share with others. 

How do you prepare and use cucuzza gourd? 

The flesh of cucuzza squash has a mild, slightly sweet flavor. Cucuzza squash is firmer than most types of squash and holds its shape well. 

Here is how to use it: 

• Wash the outside.
• Remove the ends and cut into manageable size pieces. 
• Peel and de-seed the squash if needed. 
• The top half is more tender. The bottom half is usually more mature and firm. 

Use similar to zucchini in recipes. For example, cucuzza squash is delicious stir-fried or sauteed in butter. Other uses include quiche, stew, or any number of dishes.

Cut them into strips (like french fries) and then toss them with olive oil. Coat with a mixture of breadcrumbs, parmesan cheese, and roast in the oven.  

My favorite way to prepare cucuzza is to peel, dice, and saute with onions and tomatoes from the garden and toss over pasta. Serve with lots of fresh garden basil. Other flavors that complement cucuzza squash: oregano, parsley, garlic, and chili powder. 

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