I have a fun recipe for you all to try. It’s so delish. It’s a Zucchini skillet Bake. If I make it again I will add tomatoes. Maybe even some chicken for a full meal.
Here’s the recipe:
Zucchini Gratin Skillet Bake
2 medium zucchini squash (1 Yellow 1 Green), sliced into thin rounds
1 small bundle asparagus
1/2 yellow or white onion, cut into thin rings
Sea salt and black pepper
1 cup Parmesan cheese
2.5 Tbsp olive oil
1/4 tsp garlic powder
Preheat oven to 400 degrees. Prep veggies. Slice Zucchini into very thin slices, about 1/8th-inch thick. I used a mandolin. Cup off the top 2-3 inches of the asparagus. That’s the only part you’ll be using. Save the rest for another dish. Add asparagus and squash to a mixing bowl and top with remaining olive oil, salt, a pinch of black pepper, garlic powder, and 2 tbsp of Parmesan Cheese…Toss.
In a 10-inch cast iron or oven safe skillet, heat oil and sauté onion over medium-low heat until soft, about 10 minutes. Add a pinch of Himalayan salt and black pepper. Set aside.
Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go (if you did two colors). It doesn’t have to be perfect. Just start on the outside and work your way in, keeping them in line as much as possible. Once the squash is arranged, tuck pieces of the asparagus into the layers in a circular motion.
Top with an even layer of the parmesan cheese (~3/4 cup) and bake for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top. Watch closely as it can burn quickly. Let rest for a few minutes before serving.