Parmesan-Squash Cakes

35 minutes Prep: 8 minutes Cook: 15 minutes

98 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	large	egg
2/3	cup	shallots	finely chopped
1	tablespoon	parsley leaves	chopped flat-leaf
1/4	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground
2	cups	summer squash	shredded seeded, 2-3 medium, about 1 pound
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
1	tablespoon	olive oil, extra-virgin

Directions

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 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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Nutrition Facts

Serving Size 29g

Amount per Serving

Calories 98 72% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 64mg	21%
Sodium 357mg	15%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 6.0g	13%

Vitamin A	4%		Vitamin C	2%
Calcium	15%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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