Zesty Orange & Chili Summer Squash Medley

1. Infuse Olive Oil with Garlic

Begin by heating a 12-inch sauté pan over medium heat. Once the pan is hot, add 2 tablespoons of extra virgin olive oil along with the smashed garlic cloves. Sauté the garlic for about a minute until it turns golden brown, infusing the oil with its rich flavor.

2. Cook First Batch of Zucchini

Next, add half of the sliced zucchini and half of the minced parsley stems to the pan. Season with a pinch of Maldon flaky sea salt. Sauté the zucchini for about 7 minutes, stirring occasionally, until it softens without browning. This gentle cooking softens the zucchini, enhancing its natural sweetness.

3. Add Zest and Pepper Flakes

Stir in 1 tablespoon of grated orange zest and half of the hot red pepper flakes, mixing well to combine. Transfer this first batch of zucchini to a large bowl.

4. Cook Second Batch of Zucchini

Add another 2 tablespoons of extra virgin olive oil to the pan, letting it heat up. Then, add the remaining zucchini and parsley, seasoning again with a pinch of Maldon flaky sea salt. Sauté until the zucchini softens, just like the first batch.

5. Add Remaining Zest and Pepper Flakes

Stir in the remaining tablespoon of grated orange zest and the rest of the hot red pepper flakes. Combine this second batch with the first batch in the large bowl, tossing gently to mix everything together.

6. Add Tomato Sauce and Final Drizzle of Olive Oil

Pour in the reduced Pomì strained tomatoes and drizzle with the remaining tablespoon of extra virgin olive oil. Mix gently to coat the zucchini with the sauce. Allow the medley to stand for at least 10 minutes, letting the flavors meld together. You can refrigerate it for up to 3 days and serve chilled or at room temperature.