Summer-Preserved Cast Iron Skillet Sauté recipe

Servings: 4

While there are still some summer-variety garden veggies at the farm market or in your neighbor’s waning kitchen garden, make this quick dish. It’s just a simple crowd pleaser.



1 tablespoon walnut oil
2 cups diced zucchini
1 cup roasted tomatoes or 2 cups whole tomatoes, seeded and diced
2 cups cooked diced white potatoes
2 tablespoons chopped cilantro and more for garnish

Summer-Preserved Cast Iron Skillet Sauté recipe | Teflon™
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In a medium cast iron skillet with Teflon™ nonstick coating, heat the oil over medium and sauté the zucchini until tender and lightly browned. Add the roasted tomatoes and the cooked potatoes, and sauté another 4 minutes, incorporating the mixture. Serve warm.   

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