Ruth Chipps’ Summer Squash

Name: Ruth Chipps’ Summer Squash
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4
Ingredients: 2 Tbsp Olive oil; 3 Medium zucchini (summer squash), thin slices; ½ cup Sliced onion; ½ ea. Bell pepper, sliced; 1 cup Cherry tomatoes – cut in half; 2 Tsp Minced garlic; ½ Tsp Dried rosemary or 1Tbsp. fresh rosemary or basil (or other herbs); ¼ Tsp Ground black pepper; 2 Tsp Balsamic vinegar; 1/3 c. Feta cheese, crumbled

Ruth Chipps’ Summer Squash

Ruth Chipps

Rated 5.0 stars by 1 users

Servings

Prep Time

8 minutes

Cook Time

10 minutes

Makes a good filling option for lasagna – add tomato sauce and Italian cheeses.

Ingredients

2 Tbsp Olive oil
3 Medium zucchini (summer squash), thin slices
½ cup Sliced onion
½ ea. Bell pepper, sliced
1 cup Cherry tomatoes – cut in half
2 Tsp Minced garlic
½ Tsp Dried rosemary or 1Tbsp. fresh rosemary or basil (or other herbs)
¼ Tsp Ground black pepper
2 Tsp Balsamic vinegar
1/3 c. Feta cheese, crumbled

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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.