Vegetables, Southern Sides
Southern
Yield: 4
Author: Tammy Nichols
Summer Squash, Ribboned - Master Cookbook Recipe # 700

Summer Squash, Ribboned - Master Cookbook Recipe # 700

This elegant yet simple side dish transforms humble summer squash into beautiful, tender "ribbons." By using a vegetable peeler to create thin strips and simmering them gently with buttery green onions, you get a light, fresh dish that looks as good as it tastes.

This is recipe #700 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 12 minTotal time: 22 min
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Ingredients

  • 3 Summer squash (or 2 squash and 1 zucchini)
  • 2 Green onions
  • 3 Tbsp Salted butter
  • Salt & black pepper to taste

Instructions

  1. Prep the Squash: Wash the squash (and zucchini, if using) and trim off the ends.
  2. Make the Ribbons: Using a vegetable peeler, shave long strips off the squash until you reach the center where the seeds begin. These thin strips will look like delicate ribbons.
  3. Prep the Onions: Remove the outer layer of the green onions and slice them into thin strips.
  4. Sauté: Place the squash ribbons, green onion strips, and butter into a saucepan.
  5. Simmer: Cook over low heat, stirring occasionally, for 10-12 minutes until the squash is tender and glistening with butter.
  6. Season and Serve: Sprinkle with salt and pepper to taste and serve immediately while warm.

Notes

Tammy’s Tips

When shopping or planting your garden, look for "straight neck" squash rather than "crooked neck." The long, straight necks yield much more squash and have fewer seeds, which is perfect for making these beautiful ribbons! This dish is a wonderful way to lighten up a meal while still getting that delicious, buttery Southern flavor we all love.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg