I bought this squash at the farmer's market.
I thought I could cook it like a zucchini or yellow crookneck squash, but now I'm not so sure.

It's light green and between 15" and 16" long.
I did an Internet search for "long green squash" and looked at pictures to find something that looked like it.

All the recipes I've found for cucuzza say to peel it before cooking, which is something I've never bothered doing with a zucchini or crookneck.

Is the skin really so tough that I need to peel it, or is that optional?
Does anyone here cook these cucuzzas, and if so, how?

I have never cooked one of these. I'll be interested to hear what others have to say about it.

I've grown a lot of garden veggies, but not this one. Everything I read says it is a very firm squash and retains it's texture after cooking. They all say they should be peeled first, so I'm going to assume the skin retains it's texture too and could be tough even after cooking.

I will be curious to hear what you cook with it! I found tons of recipes including one where it is candied in Sicily to make zuccata which is used in desserts such as marzipan cookies and cassata cake.

I've never heard of this but I read that it is a gourd and that it has a lot of seeds and if the seeds are big they will be hard and inedible.

There's no worry about seeds. It had no large seeds.
Since it was only between 15" and 16" long, and these things get 3 or 4 feet long, it may have had underdeveloped seeds because it was young.

I think the farmer would have trouble selling them if they were 3 or 4 feet long.

I peeled most of it except for one small patch of peel I left on to see whether the peel really was tough after being cooked.

I sliced it, and tried steaming it.
It didn't taste like much -- less flavor than yellow crookneck or zucchini.
I think it's one of those things that picks up the taste of what you cook it with.

Right now I'm continuing to steam it along with some sliced sausage, which hopefully will give it more flavor. If that's not enough I have some garlic oil and feta cheese I can add to it.

If you Google the name, you’ll find several YouTube videos about how to prepare. The one I watched said to cut off the ends, peal, cut lengthwise, and scoop out the large seeds. Small seeds are edible. Then cut up and cook as you would any other squash.

I think the garlic oil and feta cheese sounds like a good plan!

The addition of sliced sausage worked out really well.
It only needed a tiny bit of butter on top.

I might try the feta cheese and garlic oil when I have the 2nd half of the squash.

It sounds good, Jenny.

That sounds delicious jenny100!