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.

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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