Ruth Chipps’ Summer Squash
Makes a good filling option for lasagna – add tomato sauce and Italian cheeses.
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
5-quart Saut Pan
Products to Use
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.