Parmesan-Squash Cakes
.
Yield
4 servingsPrep
8 minCook
15 minReady
35 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ⅔ | cup |
shallots
finely chopped |
*
|
| 1 | tablespoon |
parsley leaves
chopped flat-leaf |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | cups |
yellow summer squash
shredded seeded, 2-3 medium, about 1 pound |
*
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 158 | ml |
shallots
finely chopped |
*
|
| 15 | ml |
parsley leaves
chopped flat-leaf |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 473 | ml |
yellow summer squash
shredded seeded, 2-3 medium, about 1 pound |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 15 | 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.
