Squash Ribbons

Summer squash is coming in now so if you have a garden, you have plenty and are looking for different ways to cook it.


Squash Ribbons

Leaving the core and seeds out makes for a less mushy product and well worth the “peeling”. Enjoy!
Course Side Dish
Cuisine American
Keyword cheese, saute’, squash, cheese, saute
Servings 4
Calories 84kcal
Author Cooking Light June 2005


  • vegetable peeler


  • 4 each yellow or zucchini squash about 1 1/2 pounds
  • 1 teaspoon olive oil
  • 1 cup onion, thinly sliced optional
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon freshly ground black pepper


  • Slice yellow and/ or zucchini squash into ribbons by using a vegetable peeler just until you get to the seeds. Keep peeling until you only have the core of seeds left. You will need about 4 or 5 squash to get about 5 cups.
  • Heat oil in a large skillet over medium heat. Sauté squash, onion and red pepper flakes in olive oil or butter just until tender. Finish off with a handful of Parmesan cheese and black pepper. Be careful with salt. The Parmesan usually gives it enough.

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