Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 2/3 cup(s) finely chopped shallots

  3. 1 tablespoon(s) chopped flat-leaf parsley

  4. 1/4 teaspoon(s) salt

  5. 1/4 teaspoon(s) freshly ground pepper

  6. 2 cup(s) (2-3 medium, about 1 pound) shredded seeded summer squash (see Tips & Techniques)

  7. 1/2 cup(s) freshly grated Parmesan cheese

  8. 1 tablespoon(s) extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. 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. 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. Carb Servings: 1 vegetable, 1 lean meat, 1/2 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv).


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