In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots. Source: EatingWell Magazine, July/August 2009

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees F.

    Advertisement
  • 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.

Tips

Tip: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.

Nutrition Facts

129 calories; 7.7 g total fat; 55 mg cholesterol; 349 mg sodium. 9.7 g carbohydrates; 6.4 g protein; Full Nutrition

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2017
I used pattypan squash as I had a bizzlion of them. Otherwise prepared as directed. This recipe is delish and tastes like potato latkes. Wonderful with some melted mozzarella and marinara or sour cream and applesauce. Read More
Rating: 5 stars
06/05/2017
I did substitute with zucchini. Amazing. Tastes dry similiar to what my grandma used to make. Read More
Rating: 5 stars
05/14/2014
Super Easy and Great Out of the Freezer Meal I love these! I am on a gluten-free high protein diet and came across this recipe. I work in an office so its hard to have complete balanced AND tasty meals. Here's what I did: instead of one egg I used three. I did not de-seed or shred the squash instead i put yellow and green zucchini in my food processor. Then just mixed everything. Cooked them long enough in a pan to give them a nice crunch and baked in the oven according to the recipe. DELISH!!! My modified recipe made 6 pancake size squash cakes so I froze them. When I am ready to eat in the office take two out (recommend they should be thawed!) place them on a napkin and cover. Cook for 1 to 1 1/2 minutes or until warm. Such a great meal!! Enjoy!! Read More
Advertisement
Rating: 5 stars
07/19/2013
So Yummy!! This is by far one of my favorite Eating Well recipes! It's super delicious and easy to make. It's a great way to use all the summer squash from my garden. Husband and picky kids loved it. Pros: quick easy delicious! Read More
Rating: 5 stars
10/30/2011
Would give this recipe 10 stars if I could. Let's see: its easy fast to make and its delicious. Also a great way to enjoy summer squash. My husband who is neutral at best about summer squash loved it. Read More
Rating: 5 stars
10/30/2011
MAKE SURE TO SQUEEZE THE WATER OUT of the shredded squash. It makes all the difference. My attempt was awesome. So much that my wife wanted to do it but did not remove the moisture and used the canned Parmesean. I also think the pan-cooking is important to get the nice brown crust before putting in the oven to finish. excellent even despite the prep/cooking issues. Read More
Advertisement
Rating: 5 stars
10/30/2011
super yummy! mine turned out quite wet maybe I didn't squeeze out enough water from the squash? Read More
Rating: 5 stars
10/30/2011
These were awesome! My 8 yr old even loved them. Even after I squeezed out the moisture had to get some more of it up with some paper towels but it was worth it. I also used freshly grated parm cheese and scallions since I did not have shallots. Will be making these again for sure! Read More
Rating: 5 stars
10/29/2011
Delicious! I had a hard time not getting the cakes to stick so I put a little bit cornmeal on them. Not only did the cakes stay together; but the corn meal added crunch so I didn't have to fry them so long. I added extra cheese (which was freshly grated--parmesiana regiana) and crushed red pepper. Pros: Easy and quick to make. Cons: Grating squash was a bit tricky--cut it length-wise. Read More