Chef Santo Bruno

Zucchini parmesan

This month I’m sharing a really simple and healthy dish for the summer, designed especially for vegetarians. I’d also like to introduce you to the future of the pizza industry. His name is Robert Aguanno, and he’s the grandson of Joe Ferrara at Marsal & Sons. At only nine years old, he already spends a lot of his time with me in the test kitchen. The photo below shows you his love of pizza. Robert is not only great in the kitchen—I’ll challenge anybody that wants to compete against him on the golf course! I’m very proud of him, especially his pizza making skills.

You’ll Need:

  • 2 tbsp. oil
  • 1 small garlic clove, minced
  • 4 zucchini, sliced thin
  • 13 c. onions, chopped
  • 1 tbsp. parsley, chopped
  • 1 tbsp. salt
  • 1 tsp. pepper
  • 18 tbsp. oregano
  • 1/4 tbsp. rosemary
  • 2 c. tomatoes, peeled and chopped
  • 1/4 c. Parmesan cheese, grated


Heat oil in a large wok; add garlic and stir-fry for about 1 minute. Add zucchini, onions, parsley, rosemary and oregano; stir together, and add salt and pepper to taste. Cover with a lid and cook over medium heat. Add tomatoes and cook for about 5 minutes. Put into a serving dish, sprinkle with cheese and serve.

Chef Bruno is PMQ’s culinary advisor, with 40 years of international pizza experience. He is the corporate chef for Marsal & Sons, and the culinary coach of the U.S. Pizza Team.