{"id":214776,"date":"2025-06-26T15:57:54","date_gmt":"2025-06-26T19:57:54","guid":{"rendered":"https:\/\/gardenandgun.com\/?post_type=recipe&#038;p=214776"},"modified":"2025-06-27T18:18:14","modified_gmt":"2025-06-27T22:18:14","slug":"summer-squash-and-zucchini-sformato","status":"publish","type":"recipe","link":"https:\/\/gardenandgun.com\/recipe\/summer-squash-and-zucchini-sformato\/","title":{"rendered":"Summer Squash and Zucchini Sformato\u00a0"},"content":{"rendered":"\n<p>About ten miles north&nbsp;of downtown Charleston, South Carolina,&nbsp;<a href=\"https:\/\/canepazzorestaurant.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cane Pazzo<\/a>&nbsp;blends old-world charm and Lowcountry warmth in the form of exposed brick archways, repurposed furnishings, and the steady glow of a wood-fired oven anchoring the open kitchen.&nbsp;But on the menu, it\u2019s a humble squash dish that most clearly reflects the vision of chef and owner Mark Bolchoz.<\/p>\n\n\n<!-- Promo shortcode start --><div id=\"nlf-1c\" class=\"gg-promo topic-distilled big\"><div class=\"grid\"><div class=\"title\">Get Our Bourbon Newsletter!<\/div><div class=\"left\"><img decoding=\"async\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/promos\/bourbon-newsletter-big.jpg\" alt=\"glass of bourbon with ice\"><\/div><div class=\"right\"><form id=\"nlf-1\" method=\"post\" class=\"form\" action=\"https:\/\/gardenandgun.com\/newsletters\/\"><input type=\"hidden\" name=\"gg_form_submit\" value=\"nlf-1\"><div class=\"dek\">Coming soon: Distilled, our newsletter about the South\u2019s favorite spirit.<\/div><div class=\"action two-items\"><div class=\"input-left\"><input type=\"text\" name=\"email\" class=\"email-input\" value=\"\" placeholder=\"you@example.com\"><input type=\"hidden\" name=\"group_id\" value=\"151240180\"><input type=\"hidden\" name=\"shortcode_form\" value=\"nlf-1\"><input type=\"hidden\" name=\"subscription_99416\" value=\"on\"><input type=\"hidden\" name=\"prev_page_id\" value=\"214776\"><\/div><div class=\"gform_footer\"><button class=\"g-recaptcha button button-primary after-email\" data-sitekey=\"6Lc-hRkaAAAAAI84hbB81Jl48pGievR_C_UgHdnY\" data-callback=\"on_submit_nlf_1\" data-action=\"submit\">Sign Up<\/button><script>function on_submit_nlf_1(token) {document.getElementById(\"nlf-1\").submit();}<\/script><\/div><\/div><div class=\"captcha-terms\"><p>This site is protected by reCAPTCHA and the Google <a href=\"https:\/\/policies.google.com\/privacy\" target=\"_blank\" rel=\"noopener noreferrer\">Privacy Policy<\/a> and <a href=\"https:\/\/policies.google.com\/terms\" target=\"_blank\" rel=\"noopener noreferrer\">Terms of Service<\/a> apply.<\/p><\/div><\/form><\/div><\/div><\/div><!-- Promo shortcode end -->\n\n\n\n<p>\u201cThis Italian-inspired version of my mom\u2019s recipe incorporates herbs and great provolone,\u201d Bolchoz says of the creamy sformato. \u201cBut the Ritz cracker crust is an absolute must.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"831\" height=\"1100\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Chef-Mark-Bolchoz_OPTION-3-831x1100.jpg\" alt=\"A man pulls pasta through a machine\" class=\"wp-image-214779\" srcset=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Chef-Mark-Bolchoz_OPTION-3-831x1100.jpg 831w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Chef-Mark-Bolchoz_OPTION-3-227x300.jpg 227w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Chef-Mark-Bolchoz_OPTION-3-768x1017.jpg 768w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/06\/Chef-Mark-Bolchoz_OPTION-3-906x1200.jpg 906w\" sizes=\"auto, (max-width: 831px) 100vw, 831px\" \/><figcaption class=\"wp-element-caption\">Chef Mark Bolchoz.<\/figcaption><figcaption class=\"image-credit\" style=\"text-align:right;\">photo: Andrew Cebulka<\/figcaption><div class=\"caption\">Chef Mark Bolchoz.<\/div><\/figure>\n\n\n\n<p>A native Charlestonian, Bolchoz grew up on squash casseroles and decadent holiday cooking, later training in Italy and New York before returning home to take his place in the city\u2019s evolving food scene. At Cane Pazzo, which opened earlier this month, he draws on those experiences in dishes like crispy mozzarella and heirloom tomato toast and handmade pastas like blue crab raviolo and sausage rag\u00f9 lumache, all rooted in seasonal ingredients and Southern inspiration.<\/p>\n\n\n\n<p>The sformato, baked to order and served bubbling in small cast-iron skillets, makes the most of summer squash at its peak. \u201cIt tastes like home,\u201d Bolchoz says, \u201cjust with a little Italian soul.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Charleston chef\u2019s childhood favorite gets an Italian twist<\/p>\n","protected":false},"featured_media":214778,"template":"","categories":[1780,2391],"tags":[29711,50,18033,111,30280],"authors":[29996],"issue":[],"recipe-type":[2503],"class_list":["post-214776","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-food-and-drink","category-recipes","tag-food-drink","tag-recipes","tag-squash","tag-summer","tag-whats-new","authors-emily-daily","recipe-type-sides"],"acf":[],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.4 (Yoast SEO v25.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Summer Squash and Zucchini Sformato\u00a0 &#8211; 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