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Ruth Chipps’ Summer Squash


  • 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


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