Ruth Chipps’ Summer Squash
Ruth Chipps’ Summer Squash
Ruth Chipps
Rated 5.0 stars by 1 users
Category
Squash
Servings
4
Prep Time
8 minutes
Cook Time
10 minutes
Makes a good filling option for lasagna – add tomato sauce and Italian cheeses.
Ingredients
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2 Tbsp Olive oil
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3 Medium zucchini (summer squash), thin slices
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½ cup Sliced onion
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½ ea. Bell pepper, sliced
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1 cup Cherry tomatoes – cut in half
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2 Tsp Minced garlic
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½ Tsp Dried rosemary or 1Tbsp. fresh rosemary or basil (or other herbs)
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¼ Tsp Ground black pepper
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2 Tsp Balsamic vinegar
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1/3 c. Feta cheese, crumbled
Directions
Heat large saute pan to medium-high heat. Add olive or avocado oil.
Toss in zucchini, onions and bell peppers. Cook until al dente (slightly soft)
Add tomatoes and cook for a few more minutes until soft.
Add 2 t. minced garlic, herbs, balsamic vinegar and feta cheese just before serving.
Serve immediately.