Parmesan-Squash Cakes

Name: Parmesan-Squash Cakes
Total time: 35 min
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

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Total: 35 minutes

Author : EatingWell Test Kitchen

Ingredients

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1 large egg⅔ cup finely chopped shallots1 tablespoon chopped flat-leaf parsley¼ teaspoon salt¼ teaspoon freshly ground pepper2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)½ cup freshly grated Parmesan cheese1 tablespoon extra-virgin olive oil

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Instructions

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Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.