Summer Squash Ribbons
Prep time
Cook time
Total time
Tender, sweet summer squash is delightful when cook in ribbons, with butter.
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 4
  • 2 medium-large Zephyr squash
  • 2 Tb. unsalted butter (or extra virgin olive oil)
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 Tb. fresh parsley, minced (optional)
  1. Remove the ends of each squash.
  2. Using a vegetable peeler, start at one end and peel the whole length of the squash to produce a ribbon. Keep peeling until you reach the seedy area, then rotate the squash to avoid the seeds. Keep peeling until you’ve gotten all the fleshy parts.
  3. Add butter to a large, non-stick skillet. Heat to medium. Place ribbons in pan in one layer. Allow to cook for about 1 minute, then move around squash using tongs to get an even coat. Continue to move squash around for a few minutes, until all pieces are soft. Sprinkle with a dash of kosher salt. This takes 4-5 minutes (reduce heat if edges start browning).
  4. Top with salt and pepper (and parsley, if using) then serve.
1) I'm not one to toss wholesome food(!), so consider saving the seedy/pulpy flesh to use in a vegetable broth, along with other veggies :)
Recipe by My Delicious Blog at