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
- Preheat oven to 400 degrees.
- 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.
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
- 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%