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Parmesan-Squash Cakes

:  July/August 2009

Your rating: None Average: 4.5 (24 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.


READER'S COMMENT:
"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 Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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 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).

Carbohydrate Servings: 1/2

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


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Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low sodium
Healthy weight
Gluten free
Ease of Preparation
Easy
Preparation/ Technique
Bake
Meal/Course
Lunch
Dinner

Holiday
Father's Day
July 4th
Memorial Day
Mother's Day
Style/Theme
Birthday
Entertaining, casual
Entertaining, formal
Vegetarian
Type of Dish
Side dish, vegetable
Publication
July/August 2009
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