Parmesan Squash Cakes Recipes

PARMESAN-SQUASH CAKES

Parmesan-Squash Cakes image

In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.

Provided by EatingWell Test Kitchen

Time 35m

Number Of Ingredients 8

Ingredients

1 large egg
⅔ cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
½ cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 400 degrees F.
Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 9.7 g, Cholesterol 55.1 mg, Fat 7.7 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 349.4 mg, Sugar 3.3 g

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