That overabundant, peak-harvest moment of summer always brings zucchini and summer squash into the limelight. What do we do with it all!? Here’s a lovely, elegant idea that takes no time or trouble once you slice Shenot Farm‘s produce and sprinkle the dish with Blackberry Meadows Farm bacon. It’s downright delicious.
SUMMER SQUASH ROLL-UPS RECIPE
1 yellow squash
1 tsp salt
1 cup ricotta cheese
½ cup grated Parmesan
1 tbsp freshly chopped parsley
1 tsp black pepper
1 tsp garlic powder
3-4 strips of bacon, fried crisp and crumbled, optional
- Using a mandolin, thinly slice zucchini and squash lengthwise into long ribbons. Place into a Ziplock back with 1 teaspoon salt and let sit for 20 minutes (this will allow the squash to become pliable and will keep the pieces from breaking while rolling up).
- In a bowl, evenly mix the remaining ingredients. Line up each ribbon of squash flat on a plate, spread 1 tablespoon of filling evenly over each ribbon, roll up, and place in a baking pan. Sprinkle with extra Parmesan.
- Broil for 10-12 minutes until the filling is cooked through and the tops start to brown, then serve.
STORY BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / RECIPE AND STYLING BY ANNA CALABRESE
With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred