The gourds of the Indies are another monstrosity, both in their size and the luxuriance with which they grow, especially those that are native to the land which they call capallos, whose flesh can be eaten, especially during lent, either boiled or stewed. José de Acosta, 1590
The most popular is the zapallo camote  (above), a variety of the native South American Cucurbita maxima, the same species that gives us Hubbard squash, banana squash, and those giant pumpkins that appear in state fairs through out the US Midwest.
…zapallos are very abundant in
as they are very widely consumed and, like the garbanzo, are always a part of the puchero [stew, cazuela]. For this reason they cultivate a variety, the zapallo hollito, which although very green is of excellent flavor and replaces the common zapallo until it ripens. There are also other kinds that serve for distinct uses; the alcajota which is used to make sweets; a very large gourd, with a hard shell that is used for trays [and boats (!) bateas]; others that are made into containers of various sizes for keeping seeds, powdered chili, etc., but the most notable variety is the common zapallo whose sweetness is not inferior to the sweetest sweet potatoes and like them is commonly eaten roasted in ovens or over coals. Without doubt it is the sweetest variety… Its size, usually medium, sometimes reaches a weight of 70 pounds. Chile
Chilean zapallo italiano and other produce
And there is also a round variety, great for stuffing.
1 teaspoon (or more to taste) orange peel, removed with vegetable peeler and cut into fine strips
Chilean recipes for zucchini cover much the same territory as in other parts of the