Zucchini Parmesan Pancakes
We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.
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 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.