Parmesan-Squash Cakes

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

Parmesan-Squash Cakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large egg

  • 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


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.


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