We’re Hot Then We’re Cold

Summer Squash That Rocks



Created in Parma, Italy in 1935, the tomato revolution known as Pomì became a staple in authentic Italian homes across the region. Almost half a century later, the passata, or strained tomatoes, were successfully introduced to the United States. Since ripe, juicy tomatoes and zucchini are an even better pairing than extra virgin olive oil and fresh bread, I use Pomì in my Hot & Cold Summer Squash all season long.


Zucchini, the miracle squash, is so easy to grow that its variety and other summer squashes are abundant in backyard gardens, farmers’ markets, and grocery stores this time of year. With minimal calories and an enormous amount of Vitamin A, zucchini is an incredibly simple and healthy vegetable to cook this summer.


To give it a little more flavor in the restaurants and at home, I season zucchini with a heavy dose of flaky sea salt, such as Maldon. When looking for flaky salt, you want to notice certain qualities: a gentle, mild flavor and a crisp crunch.


While I like my pasta water reminiscent of the sea, I prefer my flaky salt be a little sweeter, less bold.


In the restaurant industry, some chefs may consider you either lazy or oblivious if stems of herbs are found in a dish. However, in this recipe, minced tender parsley stems are an anomaly. More than just a garnish, parsley stems are sharper in flavor and less delicate than the leaves. Stems hold up better in sautés, long-cooked stocks, braised dishes and stews.


The best part about my Hot & Cold Summer Squash is that this zucchini can be refrigerated for up to three days, and I love my leftovers. Whether served chilled or at room temperature, this dish is phenomenal throughout summertime. If you have any leftover zucchini from the market, indulge in a little homemade zucchini bread for family breakfast the following morning.


Make it now!

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