Vegetable | Vegan Gluten Free Low Calorie Paleo

Cucuzza

Lagenaria siceraria (bottle gourd) Allergen-Free
Cucuzza

Sourcing & Taxonomy

  • Family Cucurbitaceae
  • Primary Cuisine Mediterranean, Italian-American
  • Seasonality Summer, Early Autumn
  • Source Plant (gourd)

The Forktionary Angle

""

Definition

A long, light-green edible gourd, also known as bottle gourd or calabash, popular in Italian-American and Mediterranean cuisine.

Sensory Profile

TasteMild, Slightly Sweet, Earthy
TextureTender, Watery, Slightly Fibrous (when mature)
AromaFresh, Green, Subtle
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 cup (120g)
Calories15kcal
Total Fat0.1g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Protein0.6g
Total Carbohydrate3.4g
Dietary Fiber0.5g
Total Sugars1.1g
Calcium20mg
Iron0.2mg
Potassium150mg

Chef’s Secret

Peel cucuzza and cut into thick rounds or half-moons. Braise slowly with canned tomatoes, garlic, and basil for a traditional Southern Italian stew.

Substitutions

Best Match

Zucchini

1:1

Very similar texture and mild flavor, excellent for most cooked applications.

Chayote Squash

1:1

Similar mild flavor and firm texture, good for stews and stir-fries.

Ridge Gourd (Luffa)

1:1

Provides a similar green, tender texture, common in Asian cuisines.

Pattypan Squash

1:1

Mild flavor and tender texture, though shape is different; good for roasting.

Buying Guide

Choose young, firm, blemish-free gourds. Smaller ones are more tender.

Flavor Pairings

Tomatoes garlic olive oil basil mint pasta seafood.