Summer Skillet Squash

I recently came across this vibrant Summer Skillet Squash recipe in Southern Living magazine, and it immediately caught my attention. Fresh zucchini, yellow squash, and onion come together in a cast-iron skillet, topped with a bright hint of lemon zest, a touch of heat, and a golden, cheesy crunch. It’s the kind of dish that celebrates the best of summer produce—simple, flavorful, and perfect for family gatherings or a weeknight dinner. Whether served as a side or enjoyed all on its own, this recipe is a true taste of Southern comfort with a fresh seasonal twist.

Summer Skillet Squash

Ingredients

• 2 Tbsp. olive oil
• 2 large (12 oz. each) zucchini, cut into 1/4-in.-thick slices (about 5 1/2 cups)
• 1 large (12 oz.) yellow squash, cut into 1/4-in.-thick slices (about 2 1/2 cups)
• 1 medium-size (8 oz.) yellow onion, thinly sliced (about 2 cups)
• 1 tsp. kosher salt, plus more to taste 
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper
• 1 3/4 cups. shredded cheddar cheese, divided
• 1/3 cup panko (I used gluten free)
• 1 tsp. grated lemon zest (from 1 lemon)
  
  

Directions

1. Preheat oven to 400℉. 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. Uncover and cook over medium-high, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes.
   
2. Remove from heat, and fold in crushed red pepper and 1 cup of the cheddar cheese. Stir together panko, lemon zest, and remaining 3/4 cup cheddar cheese in a small bowl; sprinkle evenly over squash mixture. Bake in preheated oven until golden on top, about 20 minutes.