When Chef Mark Bolchoz opened Cane Pazzo in Hanahan in June 2025, it was a superstar right out of the gate. With accolades piling up—including being named “Best New Restaurant” by Charleston City Paper readers and Best Italian Restaurant—Bolchoz may well have a supernova on his hands.
A Charleston native, Chef Bolchoz graduated from the Culinary Institute of America, then proceeded to sharpen his culinary skills in kitchens from Florida to New York. A return to Charleston in 2016 marked the start of his rise through the ranks at some of the area’s most respected restaurants.
When Indigo Road Hospitality Group tapped him as culinary director, Italian concepts became his primary focus. This experience led to the next chapter in Chef Bolchoz’s culinary career: his own Italian dining concept called Cane Pazzo.
Cane Pazzo’s menu is built around seasonal, locally sourced ingredients, wood-fired meats and handmade pastas. He creates dishes with a fusion approach described as “a conversation between Southern and Italian foodways.” Here, he shares a favorite recipe for squash casserole that perfectly embodies that description.
“Being from South Carolina, squash casserole was a staple at my family’s holiday tables growing up,” said Chef Bolchoz. “This version is a bit more refined, with Italian-inspired flavors woven throughout. Finished with an olive vinaigrette, it’s a dish that proves just how good vegetables can be.”
And they are even better when they come from South Carolina soil.
“Squash is at its peak during the summer here in South Carolina,” he said, “and right now I’d make mine with squash from Rosebank Farms (Johns Island) and Kindlewood Farms (Walterboro).”
Chef Mark Bolchoz’s Squash Casserole
The vinaigrette can be made days in advance to allow flavors to meld, though it is delicious at just an hour old.
For the Casserole:
4 yellow squash, sliced
4 zucchini, sliced
6 cloves garlic, shaved
3 bunches fresh basil, chopped
6 sprigs thyme, chopped
¼ lb. butter, cut into slices
2 cups grated pecorino Romano cheese
1 cup breadcrumbs
Salt and pepper to taste
Extra butter to coat baking dish
For the vinaigrette:
4 cloves garlic
2 shallots
8 anchovies
½ cup capers
1 cup pitted Castelvetrano olives
1 tbsp. chili flakes
5 lemons, juiced and zested
1 ½ cups extra virgin olive oil
Preparation:
Preheat the oven to 350°. Lightly coat your favorite family heirloom 8- to 10-inch casserole dish with butter. Evenly arrange a layer of squash and zucchini in the bottom of the dish. Sprinkle generously with the garlic, butter and herbs, then top with breadcrumbs and pecorino. Repeat until ingredients are used.
Cover casserole with foil and bake for 30 minutes. Uncover, then bake for 10 to 15 minutes more to brown the breadcrumbs. While casserole bakes, prepare the vinaigrette by mincing garlic, shallots, anchovies, capers and olives. (This can be done in a food processor or, if a chunkier texture is desired, coarsely mince by hand.) In a bowl, mix minced ingredients with the lemon juice, zest and olive oil.
Serve the squash casserole with the olive vinaigrette or drizzle it right on top for pops of flavor and color. Wow guests, warm hearts and satisfy tastebuds.
