34 minutes
A delightful contrast of flavors and temperatures, this dish combines the fresh, citrusy aroma of orange zest with the subtle heat of red pepper flakes to elevate simple summer squash to a gourmet experience.
tablespoons
Garlic Clove, smashed and peeled
each
Zucchini, sliced into 1/3-inch-thick rounds
0 lb
Yellow Summer Squash, sliced into 1/3-inch-thick rounds
lb
Parsley Stems, minced, tender
cups
to taste
Orange Zest, grated
tablespoons
teaspoons
Pomì Strained Tomatoes, reduced by half
cups
1. Infuse Oil with Garlic
Heat 2 tablespoons of the olive oil in a 12-inch sauté pan over medium heat. Add the smashed garlic cloves and let them cook until they're golden brown, about one minute.
2. Cook First Batch of Squash
Add half of the zucchini slices to the pan along with half of the minced parsley and a pinch of flaky sea salt. Sauté for about 7 minutes until the zucchini has softened but not browned. Transfer the zucchini to a large bowl.
3. Season First Batch
Mix in half of the grated orange zest and half of the hot red pepper flakes into the zucchini in the bowl.
4. Cook Second Batch of Squash
Add another tablespoon of olive oil to the pan and repeat the process with the remaining zucchini slices, parsley, and a pinch of salt for another 7 minutes.
5. Combine and Finish
Combine the second batch in the bowl with the first. Gently fold in the reduced Pomì strained tomatoes, and drizzle the remaining olive oil over the top, giving everything a gentle stir to marry the flavors.
Select firm, unblemished summer squash. Varieties like zucchini and yellow squash are ideal.
Ensure your cooking surface is hot before adding the squash to achieve a good sear for flavor intensification.
Slice the squash uniformly for consistent cooking and presentation. Use a mandoline for paper-thin slices for salads.
Add a splash of acid like lemon juice or vinegar, and a touch of honey or agave for flavor balance.
Incorporate different textures with nuts and shaved hard cheese for crunch and savory flavor.
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