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

Source: EatingWell Magazine, July/August 2009


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 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 Facts

1 cake
129 calories; protein 6.4g; carbohydrates 9.7g; dietary fiber 1.4g; sugars 3.3g; fat 7.7g; saturated fat 2.5g; cholesterol 55.1mg; vitamin a iu 777.5IU; vitamin c 21.7mg; folate 48.2mcg; calcium 120.3mg; iron 1mg; magnesium 29.5mg; potassium 413.7mg; sodium 349.4mg; thiamin 0.1mg.

1 vegetable, 1 lean meat, 1/2 fat