Parmesan-Squash Cakes

July/August 2009

Your rating: None Average: 4 (62 votes)

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

"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...
Parmesan-Squash Cakes

7 Reviews for Parmesan-Squash Cakes


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.


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.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner