Fresh from the Garden Skillet

READY IN: 40mins
Recipe by Chef1MOM-Connie

A friend gave me this recipe and I tweaked to meet my family's tastes. Mind you they do not like plain zucchini but mixed with breads, other veggies, and soups--well let's just say kitchen Witchery. Super easy to make and smells great.

Top Review by Andi of Longmeadow

Slick as a whistle and good as a garden, this is a true delight to the palette. Easy enough to make in minutes, and filling enough to make this your whole meal. I used yellow squash, but all stayed the same otherwise. Thanks for posting, Connie! Hugs from the farm ZWT7

Ingredients Nutrition


  1. Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform).
  2. In electric skillet melt butter and blend in oil.
  3. Crush garlic and brown slightly, add in and.
  4. Sauté veggies until al dente.
  5. Add herbs, salt and pepper to taste.
  6. Top with mozzarella until just melted.
  7. Serve and enjoy.
  8. *** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with.
  9. Can easily be a main meal for vegetarians.
  10. Cooking time varies as I do the prep ahead of time and then cook for the dinner.

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