Parmesan-Squash Cakes

From EatingWell: July/August 2009 — Subscribe Now!

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

READER'S COMMENT:

"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. "

4 servings

Active Time: 25 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

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

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 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 & Notes

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

Per serving: 130 calories; 8 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 9 g carbohydrates; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 lean meat, 1/2 fat