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Parmesan-Squash Cakes

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Submitted by happyzhangbo

.

YIELD

4 servings

PREP

8 min

COOK

15 min

READY

35 min

Ingredients

1 1
LARGE LARGE EGGS
158
CUP ML SHALLOTS
finely chopped *
1 15
TABLESPOON ML PARSLEY LEAVES
chopped flat-leaf
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
2 473
CUPS ML YELLOW SUMMER SQUASH
shredded seeded, 2-3 medium, about 1 pound *
½ 118
1 15
TABLESPOON ML 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 ⅓ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 98 72% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 357mg 15%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 2%
Calcium 15% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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