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Parmesan-Squash Cakes

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  35 Minutes
Yield:  4 servings

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

RECIPE INGREDIENTS

1 large egg

2/3 cup finely chopped shallots

1 tablespoon chopped flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups shredded seeded summer squash (2-3 medium, about 1 pound; see Tip)

1/2 cup freshly grated parmesan cheese

1 tablespoon extra-virgin olive oil

Tip: : To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.

Parmesan-Squash Cakes Recipe at Cooking.com

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DIRECTIONS

Preheat oven to 400°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 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

130

Fat. Total:

Protein:

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

62mg

Sodium:

322mg

% Cal. from Fat:

55%

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Parmesan-Squash Cakes

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