2 pounds small zucchini and/or striped zucchini or yellow summer squash, sliced into 1/3-inch thick rounds

1/2 cup minced tender parsley stems

Maldon or other flaky sea salt

2 tablespoons grated orange zest (use a Microplane or other rasp grater)

2 to 3 teaspoons hot red pepper flakes

3/4 cup Pomì strained tomatoes, simmered until reduced by half

Heat a 12-inch sauté pan over medium heat until hot. Add 2 tablespoons of the olive oil, and then add the garlic and sauté for 1 minute, or until golden brown. Add half of the zucchini and half of the parsley, season well with salt, and sauté until the zucchini is softened but not browned, about 7 minutes. Stir in 1 tablespoon of the orange zest and half of the red pepper flakes, and transfer to a large bowl. Add 2 tablespoons oil to the pan and heat until hot, and then add the remaining zucchini and parsley, season with salt, and sauté until the zucchini is softened but not browned. Stir in the remaining 1 tablespoon orange zest and red pepper flakes, and add to the first batch of zucchini, tossing gently.

Add the tomato sauce to the zucchini and mix gently. Add the remaining tablespoon of oil, mixing gently. Let stand for at least 10 minutes, or up to 1 hour, before serving.

(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)