I have a question about the recipe "Tuscan Grilled Zucchini & Summer Squash" from Stefano Coppola. Has anyone tried this in a pan or the broiler? We don't have a grill?
Amanda is a co-founder of Food52.
I haven't but I think I'd try it in a well-seasoned iron skillet over pretty high heat (and turn on your fan). I fear that broiling it you'd end up with charred bits and undercooked centers.
I did it in a ridged skillet in the oven and it was awesome! Charred and still beautifully cooked!
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