Summer-Preserved Cast Iron Skillet Sauté recipe
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.
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.