Squash-Parmesan Cakes

Squash-Parmesan Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

Directions

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 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

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