A squash skillet is a favorite way Southerners use up their bounty of summer squash.
Its simple, easy, and comes together in just yourcast-iron skillet.
Its also a great way to use up all that farm-freshsquashand zucchini that is in abundance throughout the season.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel
Ingredients
2Tbsp.olive oil
2large(12 oz.
each)zucchini, cut into 1/4-in.-thick slices (about 5 1/2 cups)
1large(12 oz.
)yellow squash, cut into 1/4-in.-thick slices (about 2 1/2 cups)
1medium-size(8 oz.
Heat oil in a 12-inch cast-iron skillet over medium-high.
Add zucchini, squash, onion, salt, and black pepper.
Cook, covered, stirring occasionally, until squash mixture is mostly tender, about 10 minutes.
Remove from heat, and fold in crushed red pepper and 1 cup of the Gruyere.
Bake in preheated oven until golden on top, about 18 minutes.
