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Cheesy summer squash in a skillet

Skillet Squash and Onions

Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine American Southern
Servings 4


  • Oven safe skillet


  • 4 cups sliced summer squash
  • 1/2 cup sliced white or yellow onion
  • 1/2 cup shredded cheese
  • 1/4 cup panko breadcrumbs
  • 3-4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper


  • Preheat the oven to 350 degrees.
  • In an oven safe skillet (i.e. cast iron), add the olive oil. Place over medium heat on the stovetop. Allow the oil to become completely hot and shimmering.
  • Add the onions, sprinkle with a pinch of salt, and saute until they are translucent and light brown.
  • Add the squash, sprinkle with salt and garlic powder, and saute. Cook the squash down, allowing some of the water to cook out. This should take 10-15 minutes. The centers of the squash rounds should become translucent, and the rounds should be completely flexible but not falling apart.
  • Turn off the stovetop burner. Add the butter by dotting it all around the skillet, stirring it into the squash and onion mixture.
  • Top the mixture with cheese.
  • Mix the panko with a small amount of olive oil, about a teaspoon. Spread this mixture over the cheese.
  • Cook at 350 degrees for 25-30 minutes until the cheese is melted and bubbling and the breadcrumbs are browned. Serve immediately.