Cucuzza is an Italian summer squash that goes by many names, like the fitting title of “serpent of Sicily,” which comes from its long, curvy, thin appearance and pastel green color.

Technically a gourd, you can think of cucuzza as zucchini’s long-lost twin, having a similarly light texture and slightly sweet, slightly bitter flavor, though it does have tougher skin.

It can be prepared like zucchini — it’s great boiled, sautéed, grilled, or baked. In southern Italy, it’s often cooked with garlic, tomatoes, and onions, and eaten with pasta.

Try throwing it in a casserole or stir-fry, using it as a soup base, pairing it with aromatic spices like chili powder and curry, or stuffing it with veggies, meat, and cheese.