Parmesan-Squash Cakes

These squash cakes are the solution to the summer squash glut. No breadcrumbs, no flour, just shredded yellow squash bound with egg and real grated Parmigiano-Reggiano. The cheese plays double duty: it flavors every bite and helps the cakes hold together during the flip.

Squeezing out the shredded squash is the make-or-break step. Yellow squash holds an impressive amount of water, and skipping the towel-and-twist routine guarantees mushy, falling-apart cakes. Get the squash as dry as you possibly can before mixing with the egg and cheese.

A two-stage cooking method (sear on the stovetop, finish in the oven) gives you the best of both worlds: crispy golden crusts on both sides plus a tender, cooked-through interior. Cooking them entirely on the stovetop tends to burn the outside before the inside sets.

Serve immediately while hot and crispy. These work as a vegetarian side alongside grilled chicken, as a brunch component under a poached egg, or as a stand-alone appetizer with a dollop of tzatziki.

Pro Tips

• Use freshly grated Parmigiano, not the pre-grated shelf-stable stuff. Real cheese melts into the cakes, while sawdust-texture pre-grated cheese refuses to bind.
• Squeeze squash in batches if the first squeeze doesn’t remove enough moisture. Aim for barely damp shreds.
• Pack the measuring cup firmly so the cakes hold their shape when unmolded. Loose packing leads to falling-apart patties.
• Don’t flip too early. Let the bottoms develop a real crust (3 to 4 minutes) or they’ll stick and tear.

Variations

• Swap yellow squash for zucchini, or use a mix of both for color contrast.
• Add chopped fresh basil or mint alongside the parsley.
• Finish with a squeeze of lemon juice at the table for extra brightness.