The zucchini can be refrigerated for up to 3 days; serve chilled or at room temperature. Recipe courtesy of Molto Gusto (ecco, 2010).

Hot & Cold Summer Squash




20 min


10 min


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.

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