Parmesan-Squash Cakes

By sunitagt

Calories 130
Fat 8 g
Saturated fat 3 g
Cholesterol 62 g
Carbohydrates 9 g
Dietary fiber 1 g
Protein 7 g
Sodium 322 g

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

Details

Adapted from webmd.com

Preparation

Step 1

1.Preheat oven to 400°F.

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.

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.