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| 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 | zucchini | shredded seeded |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | freshly grated |
| 1 | tablespoon | olive oil, extra-virgin |
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.
I made these pancakes at noon, I used some cilantro, and served them with some plum sauce and salsa, it was really tasty. I will make them again.
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As I perused the soda section I encountered vanilla Pepsi, cherry Pepsi, Lemon Pepsi, caffeine-free Pepsi, and diet Pepsi. EVERYTHING but regular good ole fashioned...
real good but add a tsp of paprika