UPLOADED/REDIRECTED Summer Squash Roll-Ups

Peak squash season is coming, and here’s a delicious way to enjoy the bounty.

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 at all once you slice the Shenot Farm produce and sprinkle the dish with Blackberry Meadows Farm bacon. It’s downright delicious.

shenotfarm.com

blackberrymeadows.com

Summer Squash Roll-Ups Recipe

1 zucchini

1 yellow squash

1 tsp salt

1 cup ricotta cheese

½ cup grated Parmesan

1 egg

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 though and the tops start to brown then serve.

Story by Keith Recker / Photography by Dave Bryce / Recipes and Styling by Anna Calabrese

With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred