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
PREP TIME20 min
COOK TIME10 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
Heat large pan over medium heat. Add 2 tablespoons oil, then garlic; sauté 1 minute or until golden brown.
Add half the zucchini and half the parsley; season well with salt. Sauté until zucchini is softened but not browned, about 7 minutes.
Stir in 1 tablespoon orange zest and half the red pepper flakes; transfer to a large bowl.
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.
Stir in remaining tablespoon orange zest and red pepper flakes; add to zucchini in large bowl. Toss gently.
Add tomato sauce to zucchini; mix gently. Stir in remaining tablespoon oil.
Let stand 10 minutes or up to 1 hour before serving.