Squash Ribbons with Parmesan and Crisp Bacon

Serves: 6

Buttery zucchini and squash, fresh from the garden, topped with crisp bacon is a great way to serve this easy but wonderful side dish.

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:


2 medium zucchini
2 medium yellow summer squash
2 ounces natural (no nitrates) bacon (3 to 4 slices)
2 tablespoons butter
1 teaspoon cracked black pepper
4 ounces Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)


For squash ribbons: Trim each end of the zucchini and summer squash; rinse and pat dry with paper towel. Using a vegetable peeler, cut wide ribbons from the whole length of the zucchini and summer squash. (Slices should be slightly less than 1/8-inch thick.) Rotate the squash, peeling all four sides to get the most color; stop peeling when you get to the seeds. Set aside ribbons; discard squash centers.

In a very large nonstick skillet, cook bacon over medium-high heat until crisp, about 6 minutes, turning once; drain off and discard drippings. Crumble bacon. Set aside.

In the same skillet, melt butter over medium heat. Add the squash ribbons and cook about 2 minutes or until just tender, turning occasionally. Sprinkle with cracked pepper; remove skillet from heat. Add the shaved Parmesan cheese; toss gently to coat. Transfer squash mixture to a serving platter and top with the crisp bacon.

Revised from Source: midwestliving.com

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