Hot & Cold Summer Squash

Serving bowl with herbed zucchini and yellow squash with sweet peppers

July 2, 2017

It’s summer and the farmer’s markets are brimming with tons of fresh zucchini. Try this quick, delicious recipe for a fresh, healthy meal. 

Hot & Cold Summer Squash

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • 5 tablespoons extra virgin olive oil, divided
  • 3 garlic cloves, smashed and peeled
  • 2 pounds small zucchini, striped zucchini or yellow summer squash, sliced into ⅓-inch-thick rounds, divided
  • ½ cup minced tender parsley stems, divided
  • Maldon or other flaky sea salt to taste
  • 2 tablespoons grated orange zest, divided
  • 2-3 teaspoons hot red pepper flakes, divided
  • ¾ cup Pomi strained tomatoes, simmered until reduced by half


  1. Heat large pan over medium heat. Add 2 tablespoons oil, then garlic; sauté 1 minute or until golden brown.
  2. Add half the zucchini and half the parsley; season well with salt. Sauté until zucchini is softened but not browned, about 7 minutes.
  3. Stir in 1 tablespoon orange zest and half the red pepper flakes; transfer to a large bowl.
  4. Add 2 tablespoons oil to pan and heat until hot; add remaining zucchini and parsley. Season with salt and sauté until the zucchini is softened but not browned, about 7 minutes.
  5. Stir in remaining tablespoon orange zest and red pepper flakes; add to zucchini in large bowl. Toss gently.
  6. Add tomato sauce to zucchini; mix gently. Stir in remaining tablespoon oil.
  7. Let stand 10 minutes or up to 1 hour before serving.