cup finely chopped shallots
tablespoon chopped flat-leaf parsley
teaspoon freshly ground pepper
cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
cup freshly grated Parmesan cheese
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 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.