Parmesan-Squash Cakes

Parmesan-Squash Cakes

7 Reviews
From: EatingWell Magazine, July/August 2009

In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.

Ingredients 4 servings

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  • 1 large egg
  • 2/3 cup finely chopped shallots
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  • 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 information

  • Serving size: 1 cake
  • Per serving: 129 calories; 8 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 6 g protein; 48 mcg folate; 55 mg cholesterol; 3 g sugars; 0 g added sugars; 777 IU vitamin A; 22 mg vitamin C; 120 mg calcium; 1 mg iron; 349 mg sodium; 414 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 lean meat, 1/2 fat

Reviews 7

May 14, 2014
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By: EatingWell User
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!!
July 19, 2013
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By: EatingWell User
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!
August 06, 2011
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By: asauter2
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.
August 23, 2010
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By: EatingWell User
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!
August 06, 2010
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By: jenni
super yummy! mine turned out quite wet, maybe I didn't squeeze out enough water from the squash?
February 07, 2010
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By: EatingWell User
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.
September 26, 2009
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By: EatingWell User
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.