Parmesan Squash Cakes

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Prep Time: 20 minutes
Cooking Time: 10 minutes

Ingredients

  • 1 large egg
  • 2/3 cup finely chopped shallots or onion
  • 1tbsp chopped flat-leaf parsley (or dried parsley)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 cups shredded seeded summer squash, (2-3 medium, about 1 lb; see tip in instructions below)
  • ½ cup freshly grated parmesan cheese (can also use the shaker of parmesan/romano cheese)
  • 1 tbsp extra-virgin olive oil
  • Can add small pinch of Old Bay if you like crab cake flavor!

Instructions

  1. Preheat oven to 400 degrees.
  2. Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper.
  3. 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.
  4. 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.

Quick 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

Parmesan Squash Cakes Nutrition Facts

  • Number of Servings Per Container: 4
  • Serving Size: 1 cake
  • Calories: 90
  • Total Fat: 6g, 8%
    • Saturated Fat: 2g, 11%
    • Trans Fat: 0g
  • Cholesterol: 10mg, 4%
  • Sodium: 360mg, 15%
  • Total Carbohydrate: 6g, 2%
    • Dietary Fiber: 1g, 5%
    • Total Sugars: 3g
      • Added Sugars: 0g, 0%
  • Protein: 5g, 9%
  • Vitamin D: 0.05mcg, 0%
  • Calcium: 160mg, 12%
  • Iron: 0.48mg, 3%
  • Potassium: 200mg, 5%