Don’t get me wrong — I do love zucchini bread, that all-American, tender teacake creation.

But it was the Italians who made me love zucchini’s savory side.

They definitely do have a way with this staple summer squash.

Maybe it was making Stanley Tucci’s much ballyhooed take on the classic spaghetti with zucchini alla Nerano last year that sealed the deal on this newfound appreciation for it. In any event, I can’t seem to get enough of zucchini this summer.

Case in point, when I spied the recipe for “Silky Marinated Zucchini,” I knew I had to make this simple dish.

It’s from “Portico” (W.W. Norton & Co.), of which I received a review copy, that explores the Roman Jewish repertoire of cooking.

It’s by Leah Koenig, the Brooklyn-based author of seven cookbooks that have spotlighted the world of Jewish cuisine.

Read more