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Parmesan-Squash Cakes

July/August 2009

Your rating: None Average: 4.3 (36 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

6 Reviews for Parmesan-Squash Cakes

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.

quick, easy, delicious!
Comments
08/06/2011
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.

Easy and quick to make.
Comments
08/23/2010
Anonymous

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!

Comments
08/06/2010

super yummy! mine turned out quite wet, maybe I didn't squeeze out enough water from the squash?

Comments
02/07/2010
Anonymous

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.

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